Samosa, or somsa, is a very popular hot snack enjoyed in India, Central Asia, the Middle East, the Mediterranean, Africa, and many other regions. Each area has its own traditional way of preparing it. Somsa is made with layered dough and can be filled with a variety of fillings, including beef or lamb with onions, potatoes, or pumpkin. In some regions, samosas are fried, but where I am from, they are always baked in the oven or in a traditional tandoor oven. The dough becomes buttery and crispy on the outside while keeping the filling tender and juicy inside. Fall has arrived, even though it may not look like it here in California, where temperatures can still be in the 90s. This makes it the perfect time to bake this warm and comforting snack. Pumpkin is a wonderfully versatile vegetable that can keep for months and can be used in savory dishes, desserts, salads, and even juices. When my kids first saw me making pumpkin somsa, they said, “Eww! Salty pumpkin? I’m not eating it!” But once they tried it, they quickly changed their minds. They were used to eating pumpkin in sweet recipes such as pies, cookies, and muffins, but pumpkin can be just as delicious in savory dishes. This particular recipe features a savory pumpkin filling, but I am also including a meat filling variation. Enjoy these hot, crispy somsa with a cup of green tea. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
Mix all ingredients except butter.
- Step 1
Preheat the oven to 375 degrees F.
- Step 2
For the dough, whisk together the warm water, egg, and salt.
- Step 3
Gradually add the flour and knead until a smooth dough forms.
- Step 4
Let the dough rest for at least 30 minutes while you prepare the filling.
- Step 5
For the pumpkin filling, combine the diced pumpkin, chopped sweet onion, salt, black pepper, and cumin. Keep the butter cubes separate for filling the pastries.
- Step 6
For the optional meat filling, combine the minced beef or lamb with chopped onion, salt, black pepper, and cumin. Keep the butter cubes separate.
- Step 7
Divide the dough in half and roll each half out thinly.
- Step 8
Brush the rolled dough with melted butter, then roll it tightly into a log.
- Step 9
Cut the log into 2 to 2 1/2 inch pieces.
- Step 10
Dip and press both sides of each dough piece into flour, then roll each piece into a thin round.
- Step 11
Place your chosen filling in the center of each round and add 1 or 2 small butter cubes.
- Step 12
Pinch the edges together to seal and shape each somsa into a triangle.
- Step 13
Arrange the somsas on a baking sheet lined with parchment paper or foil.
- Step 14
Brush the tops with slightly beaten egg as directed in the source recipe and sprinkle with black sesame seeds if desired.
- Step 15
Bake for about 45 minutes, until the pastry is golden and crisp.
- Step 16
As soon as the somsas come out of the oven, brush the tops again with fresh pasteurized egg wash as directed in the source recipe.
- Step 17
Serve hot, traditionally with green tea.
- Calories:420 kcal21%
- Protein:10 g20%
- Carbohydrates:63 g24%
- Sugar:6 g7%
- Salt:2.5 g23%
- Energy:1,757 kJ21%
- Fat:15 g21%
