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Samsa Puff Pastry 💡 Flaky Uzbek Meat Pastry

Crispy, golden Uzbek samsa with spiced lamb filling—a beloved Central Asian pastry now lightened by 38% calories without sacrificing that shatteringly flaky exterior. Our Fat Switch replaces heavy butter with a hybrid technique using phyllo + minimal oil spray, keeping every bite indulgent.

25m

Prep Time

28m

Cook Time

Servings

358

Calories

20g

Protein

🛒 Ingredients

✓ 6 sheets phyllo dough (thawed)
✓ 2 tsp neutral oil (for spray bottle)
✓ 1 tsp ghee, melted
✓ 1 tsp water (room temperature)
✓ Pinch of fleur de sel (finishing)
✓ 1 tbsp sesame seeds (optional garnish)
✓ 150g ground lamb (10% fat)
✓ 50g mushrooms (cremini or button, finely minced)
✓ 1/2 medium onion (finely diced)
✓ 1 tsp ground cumin
✓ 1/2 tsp ground coriander
✓ 1/4 tsp black pepper
✓ 1/4 tsp turmeric
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Prepare the filling: Heat 1/2 tsp oil in a skillet over medium-high heat. Sauté diced onion for 2 minutes until softened. Add minced mushrooms; cook 3–4 minutes, stirring occasionally, until liquid evaporates. Add ground lamb, breaking it apart with a wooden spoon. Cook 4–5 minutes until no pink remains. Stir in cumin, coriander, black pepper, turmeric & salt. Cook 1 minute more to bloom spices. Transfer to a small bowl & cool for 5 minutes.

2. Make the ghee-water wash: In a small bowl, whisk together melted ghee & water (1:1 ratio) until emulsified. This creates a light coating that browns phyllo beautifully without heavy saturation. Set aside.

3. Prepare phyllo workspace: Lay one phyllo sheet on a clean, dry cutting board. Lightly mist with oil spray (1–2 seconds) to create an even, thin coating. Do not oversaturate—phyllo becomes brittle when wet.

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4. Layer phyllo: Place a second phyllo sheet directly on top of the first. Spray lightly again. Repeat with a third sheet, sprayed. You now have a 3-sheet stack. This thickness creates flakiness while staying light.

5. Fill & fold: Place 2 tbsp cooled filling on the bottom-left corner of the phyllo stack, leaving a 1-inch border. Fold the bottom-left corner up diagonally to create a triangle. Continue folding the triangle up the length of the phyllo (like folding a flag), maintaining a tight triangle shape. Trim excess phyllo & tuck the final edge underneath. Place seam-side down on a parchment-lined baking sheet.

6. Repeat for second samsa: Use the remaining 3 phyllo sheets with the same spray & layer technique. Fill, fold & shape the second triangle identically. Both samsas should now sit seam-side down on your baking sheet.

7. Brush & garnish: Using a pastry brush, lightly brush the ghee-water mixture over the top of each samsa. Sprinkle with sesame seeds if desired & a pinch of fleur de sel. This adds visual appeal & a hint of salty crunch.

8. Bake until golden: Preheat oven to 200°C (400°F). Bake samsas for 22–28 minutes, until the phyllo is deep golden-brown & crispy. Rotate the baking sheet halfway through (around 14 minutes) to ensure even browning. The exterior should sound crispy when tapped.

9. Cool & serve: Remove from oven & let cool on the baking sheet for 2–3 minutes (this firms up the pastry). Transfer to a serving plate. Serve warm or at room temperature with a dollop of yogurt or a squeeze of fresh lemon juice if desired.

📊 Nutrition per Serving

Calories358 kcal

Protein20g

Carbohydrates40g

Fat12g

🏷️ Tags

#Uzbek samsa recipe light#phyllo puff pastry low-calorie#Central Asian meat pastry

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