This authentic Uzbek Open Samosa recipe is called Ochiq Samsa in Uzbek, which is an open-style samosa. The word “Ochiq” translates to “open” reflecting the unique nature of these savoury pastries that draw inspiration from the culinary heritage of Russia, Ukraine, and Poland. These delectable pastries are reminiscent of Eastern European Piroshki that can be oven-baked or fried. However, Uzbek Ochiq Samsa is usually filled with meat and onion that boasts a soft and juicy texture setting it apart from Piroshki which is made with versatile fillings that could be savoury or sweet. Whether you’re a fan of classic Uzbek Samsa or Eastern European Piroshki, these Ochiq Samsas promise satisfaction.
There is also a really tasty, extra soft and spongy version of this meat pie called Belyashi which is fried and not baked. Tataris may know it better as Peremech because it is common in Volga Tatar and Bashkir cuisines. However, the dough ingredients do tend to differ slightly as I noticed they like to use yoghurt, soured cream or kefir in their dough. I would recommend exploring Belyashi if you tried and liked this recipe.
Other Optional Fillings For Uzbek Open Samosa
Ochiq Samsa with Spicey Chicken Tandoori Masala Filling
- 1kg Chicken Breasts or Nibblets chopped small
- 3-4 tbsp Natural Yogurt
- 2 tbsp Tandoori Masala
- 1/2 Fresh Lemon Juice
- 3-4 Green Chillis chopped or you can use 2-3 tsp crushed red chilli
- 2 cloves of Garlic Grated
- 1 cup of Sweet Corn
Ochiq Samsa with a Moroccan Twist
- 400g Minced Lamb
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Crushed Cumin
- 1 tsp Sweet Paprika
- 1 tsp Ginger Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cinnamon
- 2 cloves of Garlic (grated)
- 1 cup Fresh Parsley (chopped)
- 1 cup Fresh Coriander (chopped)
Uzbek Open Samosa Recipe
Equipment
- 1 Rolling Pin
- 1 glazing brush
- 1 baking tray
- baking paper
- 1 Mixing bowl for filling
- 1 large bowl for making the dough
- 1 measuring jug
- 1 Chopping Board
- 1 knife
Ingredients
For the Dough
- 500 ml water or milk
- 1 tbsp dry yeast
- 1 tsp sugar
- 2 tsp salt
- 1/2 cup melted butter or oil
- 1 egg
- 1 kg all-purpose flour plus extra for rolling & shaping.
For the Filling
- 400 g minced meat
- 1 potato cut into tiny cubes
- 2 onions chopped small
- 1 tsp cumin powder
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 1-2 tsp salt to taste
- 1/2 tsp ground black pepper
- 1 egg + 2 tbsp milk for egg wash.
- Some sesame seeds for garnish.
Instructions
- Begin by preparing the yeast dough for the samsa. Start by warming the milk or water until it reaches a comfortable temperature, then pour it into a spacious mixing bowl.
- Sprinkle the sugar evenly over the milk or water, add the yeast and stir, then allow it to proof for 5 minutes.
- Whisk in the melted butter or oil, salt, & egg then gradually add the flour to the mixture until it thickens into a dense batter.
- Continue adding flour until a soft dough takes shape. Transfer the dough onto a well-floured work surface, using additional flour as needed. Knead the dough for 4 to 5 minutes, ensuring it becomes smooth, soft and slightly sticky in texture.
- Return the dough to the mixing bowl, cover it with a clean towel or cling film, and let it proof for 30 min.
- Prepare the filling by mixing the minced meat, chopped onion and cubed potato with the spices in a mixing bowl.
- Dusting your hands and a clean surface with some flour, divide the dough into small balls that weigh about 60g each.
- Roll out each ball into an 8cm diameter circle, and place 1 tbsp of filling in the middle. Using your index finger to create an ‘s’ shape with the rim of the dough, begin to overlap the edges of the circle and pinch it together to create a pocket for the filling.
- Place the samsa on a lined baking tray at least 2 cm apart from each other and brush over the dough with some eggwash. Sprinkle sesame seeds over the top if desired then place in a preheated oven to bake at 350F (gas mark 4) for 20-30 minutes.
