SomsaBaked Lamb Pastries
An oven-baked home version of Uzbek somsa filled with chopped lamb, onion, cumin, and pepper. Tandoor-baked and differently shaped versions are also common.
Prep
55m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 220mlWater
- 6gSalt
- 120gUnsalted Butter (softened)
Filling
- 500gLamb Shoulder (finely chopped)
- 300gOnion (finely chopped)
- 5gCumin Seeds (lightly crushed)
- 3gBlack Pepper (coarsely ground)
- 8gSalt
Glaze
- 1pcsEgg (beaten)
- 20gSesame Seeds
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and the salt. Add the water and knead until smooth. Let the dough rest.
- 02
Roll the dough out thinly, spread it with the unsalted butter, then fold and roll again to create layers. Chill briefly until easier to handle.
- 03
Mix the lamb shoulder, onion, cumin seeds, black pepper, and the salt until evenly combined.
- 04
Cut the dough into portions, place filling in the center of each piece, and fold into neat triangles or squares.
- 05
Brush each pastry with the egg and sprinkle with the sesame seeds.
- 06
Bake at 220°C (428°F) until the pastries are deeply golden and the center of the lamb filling reaches 71°C (160°F).
- 07
Let the pastries rest briefly before serving so the juices settle.
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