Samsa in a frying pan

Cookinero 3 May 2025

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Samsa is a traditional Uzbek dish, however, recipes for similar puff pastry pies can be found in almost every cuisine in the world. When kneading puff pastry, remember that the structure of the layers must not be disturbed; to do this, roll out the dough in one direction. The thickness of the rolled sheet should be at least 3 mm. Samsa in a frying pan is one of the variations of making triangular pies with filling, available to housewives with any level of culinary training.

How to cook Samsa in a frying pan

Step 1

Knead the dough. Beat the egg with a whisk or mixer at low speed. Add 50 g of butter and salt. Pour in the milk and boiling water. Then gradually add the sifted flour, stirring at the same time. When the base becomes thick, put it on the table and knead a dense dough. It should be smooth and elastic. Divide it into 3 equal parts. Roll each part into a ball and leave on the table for 30-40 minutes, wrapped in a bag.

Step 2

Roll out the dough. Sprinkle the table with starch, then take one part of the dough and roll it into a thin layer 2 mm wide. It should be a rectangle. Try to roll it out as thinly as possible. Thanks to the starch, the dough will be smooth and tender. Do the same with the other parts.

Step 3

Make puff pastry. Grease each layer of dough with softened butter. Before placing the next layer on top, let the butter from the bottom layer harden. Repeat the procedure for all layers. Roll the samsa dough into a tight roll, cut into 1.5 cm thick pieces. Put it in the freezer for 15-20 minutes so that the butter hardens.

Step 4

Prepare the filling. Heat 1 tbsp of vegetable oil in a heavy-bottomed frying pan, stirring occasionally, and lightly fry the mince. Add the chopped onion, salt and stir. Fry until the onion is translucent, about 5-7 minutes. Add ground black pepper, cumin and ground cumin. Remove from heat, stir and cool.

Step 5

Start forming the layered samsa. Shape the pieces of dough into a circle. Place 1 tbsp of meat filling in the middle of each. Form a triangle out of the dough, folding the edges to the center. Press with your fingers so that the edges of the dough do not stick together.

Step 6

Fry the samsa. Heat about 120 ml of oil in a frying pan to 180 degrees, the samsa should almost float in it. Fry the samsa in a frying pan until golden brown. Sprinkle the fried samsa with cumin and place on paper towels to remove excess oil.