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Thursday, April 22, 2010

Pumpkin Samsa Recipe and Felt Food

Which is Felt and Which is Real


To make felt samsa you will need several sheets of cream colored felt.

First draw and cut a 5X5 square template

Use this to cut your felt squares

Cut several  1/2 inch by 2.5 inch rectangles from pumpkin pie colored felt

Sew these to the "backside" of your felt square following the above configuration
   (you will want a small amount of the rectangle to overlap the edge of the cream felt)
    Felt is very forgiving and if you use small stitches you will not see them on the "front" side

Bring two adjoining corners towards a point in the center of the square. Pin for stability.
    You will be sewing one edge with a rectangle to another that does not have one sewn to it.

Using cream colored thread use a stitch similar to that needed for closing a drawstring bag
    If you use small stitches and go back out close to where you went in with the the stitch on the "front"  
    side you will not see your stitches. Pull your thread very tight as you go to draw the fabric into a
    ripple shape along the edge. Try to hide your knots on the "backside" of the fabric

Repeat with the next two edges/corners

Stuff your samsa with a square or two of 3 1/4 inch x 3 1/4 inch cotton or polyester fill/batting

Finish your remaining edges as above

Sew all the edges together in the center if needed, hiding knots inside of the samsa to close it tight

Repeat directions for remaining samsa


Using a sea sponge, lightly blot acrylic paint on samsa to "brown" them

Serve and enjoy!



Pumpkin Samsa Recipe

Ingredients

1/2 can of cooked Pumpkin
4-6 medium baking potatoes peeled, coarsely chopped, and boiled
1/2 medium yellow onion chopped and sauteed in butter or oil
1/4 cup of golden raisins
1/4 cup chopped walnuts
Salt and Pepper to taste
Your choice of savory spices (garlic, ginger, chilli, cumin, coriander, cilantro)
1-2 boxes of puff pastry just defrosted. If it is too soft it will stick to itself as you unfold it
Butter or oil
1 beaten egg yolk

Saute your boiled potatoes in a little butter or oil for 5-10 minutes
Remove and mix in your canned pumpkin
Add-onions, raisins, walnuts and spices
Mix well
Unwrap and unfold your puff pastry
Using a cut paper stencil cut a squaure from the pastry (you can reroll any leftover scraps)


                         

Place a heaping tablespoon of mixture onto the center of your square
Lightly wet the edges of the dough with water
Bring the corners of the dough to the center and pinch closed, one by one.
Brush the top of your masterpiece with a little egg yolk
Bake in the oven 25-30 minutes at 350 degrees until golden brown
Serve with vinegar or soy sauce

If you want the challenge of making the dough from scratch here is the recipe

2 cups of flour
1/2 tsp of salt
3 TBSP of oil
Mix in a large bowl then add
1/2 cup of ice water
Mix only until it is smooth
Then cover and rest for 30 minutes
Roll out and cut

You might have to experiment with the thickness of the dough as too thin and it will burn and too thick and it will brown on the outside but be "raw" on the inside. I make no promises that this recipe will produce a workable dough as I have not personally tested it.

Samsa can be stuffed with all manner of meat, onions, vegetables and fruit. Often they are deep fried.
They are a close relative of East Indian Samosa. They can be folded/shaped in many different ways and can be sweet or savory. 

                                   
In Kazakhstan as you walk the Bazaar you will see several lovley ladies in traditional dresses and headscarves strolling around with large trays of samsa. Often they are spotlessly dressed all in white and I am reminded of the image of a dairymaid.

It is so wonderful to be back blogging after nearly two months away. I have gotten lots of stuff done around the house and garden but have missed this activity very much.  Over the next few days several weeks of blogs will be posted and we will be back on the 1-2 posts a week schedule very soon. Having the camera die and needing to wait to replace it has been a challenge for me in many ways.

It will be a very busy summer of toy making for the workshop!

1 comment:

  1. This has to be the best felt food ever. I was just in Uzbekistan last week and enjoyed an excellent pumpkin samsa. And I happen to make felt food too. I never thought of making a felt samsa, much less as beautiful and lifelike as the one you have! Thank your for posting this; I look forward to more Silk Road recipes and more felt food.

    ReplyDelete