Fusion Recipe: 🥟 Samsa Paprikash Bites

Samsa Paprikash Bites

🥟 Samsa Paprikash Bites Recipe: Kyrgyz-Hungarian Celebration Fusion

Samsa Paprikash Bites are a festive fusion, taking the flaky, baked pastry triangle of the Central Asian Samsa and filling it with the creamy, savoury flavours of Hungarian Chicken Paprikash. These golden, handheld pockets are rich, mildly spiced, and perfect for a special celebration appetiser. The flaky crust gives way to a decadent filling of chicken slow-cooked in a classic paprika-sour cream sauce, combining two distinct culinary traditions into one harmonious bite.


📝 Ingredients

For the Samsa Dough (or use store-bought puff pastry)

  • 300 g All-purpose flour
  • 120 ml Warm water
  • 1 tsp Salt
  • 50 g Unsalted butter (melted and cooled, for layering)
  • 1 Egg (beaten, for egg wash)
  • Sesame or Nigella seeds (for garnish)

For the Paprikash Filling

  • 300 g Boneless, skinless chicken thighs (diced into 1 cm cubes)
  • 1 Yellow onion (finely diced)
  • 2 Cloves garlic (minced)
  • 2 tbsp Olive oil or lard
  • 1 tbsp Sweet Hungarian Paprika (crucial for flavour)
  • 1/2 tsp Smoked Paprika (optional, for depth)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 120\text{ml}$ Chicken broth
  • 60 ml Sour cream (full fat, or heavy cream for stability)
  • 1 tsp Flour (to thicken the sauce)


🔪 Instructions and Method

1. Prepare the Paprikash Filling

  1. Sauté Aromatics: In a skillet, heat oil/lard over medium heat. Add the diced onion and sauté until soft (about 5-7 minutes). Add the garlic and cook for 1 minute until fragrant.
  2. Add Chicken & Spices: Add the diced chicken to the pan. Cook until lightly browned. Stir in the sweet and smoked paprika, salt, and pepper. Cook for 1 minute, ensuring the paprika is lightly toasted but not burnt.
  3. Simmer: Pour in the chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes until the chicken is tender.
  4. Thicken & Finish: In a small bowl, mix the flour with 1 tablespoon of cold water to form a slurry. Stir the slurry into the chicken mixture. Simmer for 1 minute until the sauce thickens slightly.
  5. Cream: Remove the skillet from the heat. Stir in the sour cream until fully incorporated. Crucially, allow the filling to cool completely before using. A warm filling will melt the pastry.

2. Prepare the Samsa Bites

  1. Make/Prepare Dough: If making the dough, mix flour, water, and salt. Knead until smooth (10 min). Rest for 30 min. Roll out thinly, brush with melted butter, roll into a tight log, and chill. Cut the log into 2 cm pieces. Alternatively, roll out the store-bought puff pastry to about 3 mm thickness.
  2. Cut & Fill: Cut the dough into roughly 8 cm squares or circles. Place a spoonful of the cooled Paprikash filling in the centre of each piece.
  3. Shape: Fold the pastry over the filling to create a triangular pocket, pinching the edges tightly to seal. Ensure there are no leaks.
  4. Bake: Place the sealed bites on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash and sprinkle with sesame or Nigella seeds.
  5. Bake: Bake in a preheated oven at 200 degree C (400 degree F) for 20-25 minutes, or until the pastry is golden brown and flaky.

3. Serve


⭐ Special Tips for Success

  • Cool the Filling Completely: This is the most important step! If the filling is even slightly warm, it will melt the butter in the pastry and prevent it from becoming flaky.
  • Don't Skimp on Paprika: Use authentic Hungarian paprika (either imported or a high-quality domestic equivalent).1 The colour, sweetness, and aroma are essential for the Paprikash flavour.
  • Sealing is Key: Pinch the edges of the pastry firmly to create a robust seal. The savoury, saucy filling can burst out if the seams are weak. For extra security, you can crimp the edges with a fork.
  • Pastry Shortcut: For ease, high-quality, pre-made puff pastry is an excellent substitute for traditional Samsa dough and will yield beautifully flaky results.