Samosas are a delicious and versatile pastry, often stuffed with a variety of fillings and baked or fried to perfection. This recipe for Pumpkin and Meat Samosas offers a unique twist, combining savory ground meat with the subtle sweetness of pumpkin, aromatic spices, and fresh herbs. The dough, made with kefir and sour cream, is light and easy to work with, making this dish perfect for both beginners and experienced cooks. These samosas are ideal for family dinners, gatherings, or as a quick snack. With their crispy exterior and flavorful filling, they are sure to become a favorite in your kitchen!
Full Recipe:
Ingredients:
For the dough:
- 400 g all-purpose flour
- 200 ml kefir
- 1/2 tsp baking soda
- 2 tbsp sour cream
- 1 tsp salt
- 50 ml vegetable oil
For the filling:
- 450 g pumpkin (finely diced)
- 300 g ground meat (beef, lamb, or your choice)
- 1 onion, finely chopped
- 1/2 bunch fresh cilantro, chopped
- 1/3 hot pepper (optional, for a spicy kick), finely chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- A pinch of cumin (optional, if you like it)
Additional:
- 1 egg (for egg wash)
How to Make It:
- Prepare the dough: Start by preparing the dough, which is simple and quick. In a large mixing bowl, combine the flour, kefir, sour cream, salt, and baking soda. Stir the ingredients until they come together into a sticky dough. Next, add the vegetable oil and knead the dough for 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, one tablespoon at a time. Once ready, cover the dough with a kitchen towel and let it rest for about 20-30 minutes while you prepare the filling.
- Prepare the filling: For the filling, peel and finely dice the pumpkin into small cubes. The smaller the pieces, the faster they will cook and blend with the other ingredients. In a separate bowl, mix the ground meat, finely chopped onion, cilantro, hot pepper (if using), salt, sugar, and cumin. Add the diced pumpkin to the meat mixture and stir until everything is well combined. This filling is a perfect blend of sweet, spicy, and savory flavors that complement each other beautifully.
- Divide the dough: Once the dough has rested, divide it into 10 equal portions. Roll each portion into a ball and set them aside on a lightly floured surface.
- Assemble the samosas: Take one dough ball and roll it out into a thin circle, about 10-12 cm in diameter. Place a spoonful of the filling in the center of the dough circle. Fold the dough over the filling to create a triangle or half-moon shape, depending on your preference. Pinch the edges tightly to seal the samosa. You can also use a fork to press down on the edges to ensure they are securely sealed. Repeat this process with the remaining dough and filling.
- Prepare for baking: Preheat your oven to 180°C (350°F). Place the assembled samosas on a baking sheet lined with parchment paper. Brush the tops of the samosas with a beaten egg to give them a golden, shiny finish as they bake.
- Bake: Bake the samosas in the preheated oven for 30-35 minutes, or until they are golden brown and crispy on the outside. The filling inside will be soft and flavorful, with the pumpkin tender and the meat cooked through.
- Serve: Once the samosas are baked, remove them from the oven and let them cool for a few minutes before serving. These savory pastries are best enjoyed warm and can be served as an appetizer, side dish, or even a main course. Pair them with a yogurt dip or a side of salad for a complete meal.
Nutrition Facts (per serving, based on 10 servings):
Nutrient | Amount per Serving (Approx.) |
---|---|
Calories | 250-300 kcal |
Protein | 10-12 g |
Fat | 15 g |
Carbohydrates | 30 g |
Fiber | 3 g |
Sodium | 500 mg |
Note: These values are based on estimates and may vary depending on specific ingredients and portion sizes.
FAQs:
- Can I use a different type of meat? Yes! This recipe is versatile and works well with beef, lamb, chicken, or even a vegetarian option like lentils or chickpeas.
- Can I fry the samosas instead of baking them? Absolutely! If you prefer a crispier and more indulgent version, you can deep-fry the samosas in vegetable oil until they are golden brown and crispy.
- How can I make this recipe gluten-free? You can try substituting the all-purpose flour with a gluten-free flour blend, though the texture may vary. Ensure the dough remains soft and pliable when kneading.
- Can I make the dough without kefir? If you don’t have kefir on hand, you can substitute it with plain yogurt or buttermilk. These ingredients will still provide the dough with a tender, moist texture.
- Can I freeze these samosas? Yes! You can freeze the samosas either before or after baking. To freeze before baking, assemble the samosas and place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, simply thaw and bake as directed. If freezing after baking, let them cool completely before storing them in the freezer. Reheat in the oven before serving.
Tips for Making the Perfect Pumpkin and Meat Samosas:
- Dice the pumpkin finely:
For the best texture, make sure the pumpkin is diced into very small pieces. This ensures the pumpkin cooks evenly with the ground meat and doesn’t create large chunks in the filling. - Rest the dough:
Allowing the dough to rest for at least 20-30 minutes helps to relax the gluten, making it easier to roll out and shape. Rested dough also leads to a more tender and flaky pastry. - Don’t overfill:
Be mindful of how much filling you add to each samosa. Overfilling can cause the dough to tear or the samosas to burst during baking. - Egg wash for a golden finish:
Brushing the samosas with a beaten egg before baking gives them a beautiful golden-brown color and adds a slight sheen to the pastry. - Experiment with spices:
You can adjust the spices in the filling according to your taste. For an extra flavor boost, try adding garlic, ginger, or even garam masala.
Storage Tips:
- Refrigeration:
Store any leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for 10-15 minutes to maintain their crispiness. - Freezing:
To freeze the samosas, place them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to serve, bake them directly from frozen, adding a few extra minutes to the baking time.
Conclusion:
Pumpkin and Meat Samosas with Kefir Dough are a delicious and hearty snack that’s perfect for any occasion. The combination of savory meat, sweet pumpkin, and aromatic spices wrapped in a flaky, golden dough makes this dish a crowd-pleaser. Whether served as an appetizer, main dish, or snack, these samosas are easy to make and packed with flavor. With a few simple ingredients and minimal preparation, you can enjoy a unique and satisfying homemade treat. Give this recipe a try and enjoy the comforting flavors of these delightful pastries!