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Loading...These Uzbek hand pies feature a tender homemade dough wrapped around a warmly spiced lamb and pumpkin filling, finished with a generous crown of toasted sesame seeds. Baked until deeply golden, they are the ultimate street-food snack from the Silk Road, traditionally enjoyed with green tea on a cool autumn afternoon.
Prep Time45 mins
Cook Time30 mins
Total Time75 mins
Servings4
Yield8 hand pies (4 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 21 gFat
- 8 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 6 gSugar
- 23 gProtein
- 620 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 4.2 mgIron
- 12 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the dough
- 3 cups all-purpose flour
- 1 tsp fine sea salt
- 1 large egg, lightly beaten
- 1/2 cup warm whole milk
- 1/3 cup warm water
- 3 tbsp melted ghee
- 1 tsp active dry yeast
For the lamb and pumpkin filling
- 1 lb ground lamb (or beef)
- 2 cups butternut squash, peeled and finely diced
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 2 tbsp lamb fat or olive oil
For the topping
- 1 large egg yolk
- 1 tbsp whole milk
- 3 tbsp white sesame seeds
- 1 tsp black sesame seeds (optional)
Directions
- In a large bowl, whisk together flour, salt, and yeast. Add the egg, warm milk, water, and melted ghee and stir until a shaggy dough forms. Turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
- Meanwhile, prepare the filling: heat the lamb fat in a heavy skillet over medium-high heat and sauté the onion for 4 minutes until translucent. Add the garlic and ground lamb, breaking it up, and brown for 6 minutes. Stir in the butternut squash, cumin, coriander, pepper, and salt, then cook 5 minutes more until the squash is just tender. Drain off any excess liquid and let the filling cool completely.
- Divide the rested dough into 8 equal balls. On a floured surface, roll each ball into a 6-inch round about 1/8-inch thick. Place a generous 1/4 cup of filling in the center of each round.
- Fold the dough over the filling to form a half-moon or triangle, then crimp the edges firmly with a fork to seal. Arrange the pies seam-side up on a parchment-lined baking sheet, spacing them 2 inches apart.
- Whisk the egg yolk with milk and brush generously over the top and edges of each pie. Sprinkle the tops liberally with the white and black sesame seeds, pressing them in gently so they adhere.
- Bake in a preheated 400°F oven for 25 to 30 minutes, until the pastry is deeply golden and the filling is bubbling at the seams. Transfer to a wire rack and let cool for 5 minutes before serving warm.
Cook’s Notes
- For an extra-flaky crust, brush each rolled dough round with melted ghee and fold in thirds before rolling out again, repeating twice.
- If fresh pumpkin is unavailable, well-drained canned pumpkin puree (about 1 cup) works; just reduce the sauté time to 2 minutes.
- Traditional Uzbek somsa is shaped as a triangle or half-moon; crimping with a fork mimics the twisted rope edge seen in tandoor-baked versions.
- Serve with hot green tea and a sprinkle of sumac or chili flakes on the side for those who want extra heat.
- Leftover unbaked pies freeze beautifully on the sheet pan, then transfer to a bag and bake from frozen, adding 5 minutes to the cook time.
