Composition / ingredients
Cooking method
Remove the puff pastry from the freezer in advance so that it thaws. In the meantime, do the filling:
1. Wash the pumpkin, peel and cut into small cubes.
2. Peel the onion, chop finely.
3. Fry the onion in vegetable oil until translucent - just a few minutes.
4. Put the pumpkin to the onion, add sugar and salt, ground black pepper, mix everything and cook for 5 minutes. At this stage, adjust the amount of salt and sugar - try the filling to taste.
5. Divide the dough into identical pieces, form buns from them, then roll each into a layer.
6. Put the filling in the center of the layer, pinch the dough around the edges, forming a triangle - the classic shape of samsa.
7. Put the future samsa on a baking sheet covered with parchment.
8. Mix sour cream with chicken egg, smear each samsa with this mixture, sprinkle with nigella on top (can be replaced with sesame).
9. Bake samsa at 200 degrees for 20-25 minutes (until ruddy).
Bon appetit!
Calorie content of products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
