Uzbek Samsa Recipe

Ingredients

• 680 g (1½ lb)boneless, skinless chicken thighs or breast
• 2potatoes, finely cubed
• ½ largeonion, finely chopped
• 1 clovegarlic, minced
• 28 g (2 tbsp)cold butter, grated
• 1.25 ml (¼ tsp)ground cumin
• 2.5 ml (½ tsp)ground coriander
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)ground black pepper
• 10 ml (2 tsp)mayonnaise
• to taste, optionalfresh herbs
• 57 g (4 tbsp)unsalted butter, melted
• 15 ml (1 tbsp)sesame seeds
• 454 g (16 oz), 2 rollsphyllo dough

Instructions

1. 1

   Prepare trays

   Line two large baking sheets with baking parchment. The recipe specifies preheating the oven to 200°C (400°F) at step 8, just before baking.

2. 2

   Mix seasonings

   Combine the cumin, coriander, salt and black pepper in a small bowl, then set the mixture aside.

3. 3

   Prepare filling ingredients

   Trim any fat from the chicken and cut it into small cubes. Finely chop the onion, mince the garlic and cube the potatoes finely. Grate 28 g (2 tbsp) of cold butter, and finely chop the herbs if using.

4. 4

   Combine filling

   Put the chicken, onion, garlic, herbs and potatoes in a bowl. Add the seasoning mixture, mayonnaise and grated butter, then mix everything together.

5. 5

   Layer the pastry

   Unwrap and unroll the phyllo, then take 3 to 4 sheets. Lay one sheet on the work surface and brush it lightly with melted butter; layer and butter the remaining sheets. Use a pizza cutter to cut the layered pastry in half lengthways.

6. 6

   Fold triangles

   Put a generous amount of filling at the corner of each rectangle, leaving space around it. Fold the corner over the filling to form a triangle and press the edges to seal. Continue folding along the strip, finishing with the pastry edge underneath the triangle.

7. 7

   Finish pastries

   Repeat with the remaining ingredients. Brush the tops of the triangles with butter and sprinkle with sesame seeds.

8. 8

   Arrange and cover

   Preheat the oven to 200°C (400°F) if you have not already done so. Arrange the pastries on the prepared baking sheets and cover them with foil.

9. 9

   Bake until crisp

   Bake covered for 18 minutes. Remove the foil and bake for a further 10 to 12 minutes uncovered.

10. 10

    Serve samsa

    Enjoy the samsa while warm.

What is samsa?

Samsa is a filled pastry found across Central Asia, with many regional versions and different doughs and fillings. This recipe takes an Uzbek-style approach to the name, using chicken, potato and spices inside crisp phyllo.

The thin pastry makes the parcels lighter and crunchier than versions made with a thicker dough. The small triangular shape also makes them straightforward to portion and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 9g protein, 11g carbs, 6g fat.

The potato and phyllo provide most of the carbohydrates, while the chicken supplies much of the protein. Chicken, butter and pastry contribute fat; serve a samsa or two with vegetables or salad to add freshness and balance the plate.

The savoury filling

Chicken: Thigh or breast both work here; cut it into small, even pieces so it mixes evenly with the other filling ingredients.

Potato and onion: Finely cubed potato and chopped onion spread through the filling and cook inside the pastry. Keeping the potato pieces small helps them soften during baking.

Seasoning: Cumin and coriander give the filling its warm spice notes, while garlic, black pepper and optional fresh herbs add savouriness.

Why add grated butter?

Cold grated butter is mixed into the filling, where it adds richness as the parcels bake. Grating it helps distribute small pieces through the chicken and potato rather than leaving one large lump.

The melted butter has a separate job: brushing it between the phyllo sheets and over the finished triangles helps the pastry bake up crisp and golden.

Layering delicate phyllo

Phyllo dries out quickly once unwrapped, so work with a few sheets at a time and keep the rest covered while you shape the pastries. Brush each sheet lightly rather than soaking it with butter.

Cutting the layered pastry lengthways creates two strips for folding. Leave a little room around each portion of filling so you can fold the pastry securely and press the edges closed.

Folding and sealing

Triangle fold: Start at one corner and fold the pastry over the filling, then continue folding the triangle along the strip. Keep the shape snug without stretching or tearing the phyllo.

Sealed edge: Press the edges together and finish with the loose pastry edge underneath. This helps keep the filling inside as the triangles bake.

Baking for a crisp finish

The covered portion of baking protects the pastries while the filling cooks; uncovering them for the final 10 to 12 minutes lets the phyllo crisp and brown. The recipe gives a total bake time of 28 to 30 minutes.

Look for deeply golden, crisp pastry before taking the trays out. If the triangles are not browned after the stated uncovered time, check them frequently as they finish.

Serving ideas

Serve the samsa warm as a snack, starter or light meal. A crisp salad or simply dressed vegetables make a fresh contrast to the buttery pastry.

A bowl of plain yoghurt or a tangy dip can be offered alongside, though neither is part of the listed recipe.

Recipe notes & tips

• Keep unused phyllo covered while you work so it does not dry out.
• Use a light hand when brushing butter between the pastry sheets.
• Cut the chicken and potatoes into similarly small pieces for an even filling.
• Leave a clear border around the filling to make the triangles easier to seal.
• Place each finished triangle with its pastry edge underneath.
• Check the pastry towards the end of the uncovered baking time to avoid over-browning.

Variations

• Fresh herbs: Mix finely chopped herbs into the filling for a greener, more aromatic flavour.
• Chicken choice: Use thighs for a richer filling or breast for a leaner-tasting one.
• Spice adjustment: Add a little extra cumin or coriander if you want the spices to stand out more.
• Smaller pastries: Divide the strips into shorter lengths and use smaller portions of filling.
• Dipping sauce: Serve with plain yoghurt or a sharp, savoury dip on the side.

Common mistakes to avoid

• Dry phyllo: Keep the unused pastry covered and work with only a few sheets at a time.
• Too much butter: Brush each sheet lightly so the layers do not become heavy or greasy.
• Large filling pieces: Cut the chicken and potato small so they cook through inside the pastry.
• Overfilled strips: Leave space around the filling so the edges can be folded and sealed.
• Loose triangles: Press the pastry edges closed and tuck the final edge underneath.
• Soft pastry: Remove the foil for the last 10 to 12 minutes so the phyllo can brown and crisp.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; microwaving can soften the phyllo.

Frequently asked questions