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Loading...These golden, hand-shaped pastries are a beloved Kazakh street food, traditionally baked in a tandoor and filled with juicy spiced lamb and onion. Crisp on the outside and savory within, they pair beautifully with hot green tea or a cool yogurt drink. The dough is enriched with butter for a tender, layered bite that holds in all the rich juices.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings4
Yield8 hand pies (4 servings)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 3 gSugar
- 28 gProtein
- 720 mgSodium
- 380 mgPotassium
- 70 mgCalcium
- 4 mgIron
- 4 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
- 1/2 cup (120 ml) warm water
- 1/4 cup (60 ml) warm whole milk
- 1 large egg
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1/2 tsp fine salt
- 1/3 cup (75 g) unsalted butter, softened
For the lamb and onion filling
- 1 lb (450 g) ground lamb (or half lamb, half beef)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1 tsp fine salt
- 2 tbsp cold water
- 2 tbsp rendered lamb fat or olive oil
For finishing
- 1 large egg yolk
- 1 tbsp whole milk
- 1 tsp black or white sesame seeds (optional)
Directions
- Make the dough: In a small bowl, stir the yeast and sugar into the warm water and let stand 5 minutes until foamy. In a large bowl, combine the flour and salt, then add the yeast mixture, warm milk, egg, and softened butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover with a clean towel and rest for 20 minutes.
- While the dough rests, make the filling: In a medium bowl, combine the ground lamb, diced onion, garlic, cumin, coriander, black pepper, salt, cold water, and rendered fat. Mix thoroughly with your hands or a fork until the mixture is cohesive and slightly sticky; the cold water helps keep the filling juicy during baking.
- Divide the rested dough into 8 equal pieces (about 65 g each) and roll each piece into a thin round about 6 inches (15 cm) in diameter, keeping the remaining pieces covered so they do not dry out.
- Spoon about 2 heaping tablespoons of filling into the center of each dough round. Fold the edges up and pinch firmly to seal, shaping each pastry into a triangle or rounded pocket; press out any air pockets and set seam-side down on a parchment-lined baking sheet.
- Preheat the oven to 400°F (200°C) with a rack in the lower third. In a small bowl, whisk the egg yolk with the milk to make an egg wash.
- Brush the tops and sides of each pastry generously with the egg wash, then sprinkle lightly with sesame seeds if using. Use a sharp knife to cut a small steam vent in the top of each pastry.
- Bake for 25 to 30 minutes, rotating the tray halfway through, until the pastries are deep golden brown and the filling reaches an internal temperature of 160°F (71°C).
- Let the pastries rest on the baking sheet for 5 minutes to allow the juices to settle, then serve hot with green tea, ayran, or a simple tomato and herb salad.
Cook’s Notes
- For the most authentic flavor, use all-lamb fat or beef suet in the filling; chilling the filling for 20 minutes helps it hold together when shaping.
- Do not overfill the pastries or the seams will burst in the oven; about 2 tablespoons of filling is ideal for a 6-inch round of dough.
- A home oven at 400°F mimics the high heat of a tandoor; placing an empty metal tray on the oven floor during baking creates extra bottom heat for a crisper base.
- Serve alongside Kazakh green tea, ayran (salted yogurt drink), or a sharp tomato salad to balance the richness of the lamb.
- Leftover samsa reheat well in a 350°F oven for 8 minutes; avoid the microwave, which softens the crust.
