An incredible Uzbek Samosa Recipe that is so easy to make. These mini filo dough pies are stuffed with a chicken and potato filling, shaped into triangles and baked until crispy. The Mediterranean taste from the seasoning with the chicken and potato filling is phenomenal.
Samosas may be served hot or warm, however, many enjoy the savory mini pies cold. Leftovers are great to pack for lunch with a side salad.
What is Uzbek Samosa?
Samosa is a traditional dish from Uzbekistan. It is typically made with a flakey pastry dough and filled with either lamb, beef, pork or chicken (lamb used most often). A generous portion of chopped onion is added to the ground or finely chopped meat and seasoned with traditional Uzbek seasonings like coriander and cumin.
I’ve tried making the samosas with different fillings and my family seems to enjoy the chicken and potato filling the most.
How to make Uzbek Samosas-
- Prepare the filling. Finely cube the chicken, onions and potatoes.
- In a bowl combine the thighs, potatoes onion, garlic, grated butter, cumin, coriander, salt, pepper, mayo and fresh herbs. (TIP: You can use your favorite fresh herbs if desired; cilantro or parsley will work.)
- Butter and phyllo sheets. Add filling and fold sheets to create triangles.
- Bake and enjoy.
NOTE: Samosas may be frozen. Add cooled savory pies to a Ziploc bag and freeze. To serve, thaw samosas and bake for a few minutes to reheat.
Okay, so if you are not used to cumin and coriander as seasonings, you may NOT like the taste of the filling. You can substitute those seasonings with whatever your favorite seasoning is or use Vegeta, because you can never go wrong with Vegeta ;). My dad loves these but he does not care for cumin or coriander so I make him a few with Vegeta.
Getting to know you: Do you have a favorite Uzbek dish? I’d love to hear about it in the comments below.
TOOLS used to make this Samosa recipe:
Uzbek Samsa Recipe
- 1 ½ lbs. chicken thighs or breast
- 2 potatoes, finely cubed
- 1/2 large onion, finely chopped
- 1 garlic, minced
- 2 Tbsp cold butter, grated
- ¼ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp mayo
- fresh herbs, optional
- 4 Tbsp butter, melted
- 1 Tbsp sesame seeds
- 1 package phyllo dough, 2 rolls
- Preheat oven to 400°F at step 8. Line 2 large baking sheets with parchment paper.
- Combine cumin, coriander, salt, and pepper in a bowl. Set aside.
- Trim fat off chicken and cut into small cubes. Finely chop onion, mince garlic, and finely cube the potatoes. Grate 2 Tbsp cold butter. Finely chop fresh herbs if you like herbs.
- In a bowl, combine the chicken, onions, garlic, herbs, and potatoes. Add the seasoning mixture and mayo, and shredded butter and mix.
- Unwrap and unroll the phyllo dough and take 3 to 4 sheets. Place one sheet onto the working surface. Lightly brush with the melted butter, continue with all 4 sheets. Using a pizza cutter, cut the sheets in half lengthwise, creating two equal parts.
- Add a generous portion of the filling to the corner end of each rectangle, leaving room around the filling. Fold over creating a triangle and press down to seal the edges so the filling doesn’t escape. Keep folding until you reach the end of the sheet, placing the edge of dough on the bottom of the triangle.
- Continue with remaining ingredients. Brush tops of triangles with butter and sprinkle with sesame seeds.
- Place onto baking sheet and cover with foil.
- Bake for 18 minutes coved, remove foil and bake an additional 10-12 minutes uncovered.
- Enjoy, friends.