For the filling, put meat through a meat-grinder, combine well with chopped onions, cubed fat, salt and pepper. To make stiff dough, add water and salt to sifted flour, let stand for 30-40 minutes. Cut dough into 70 g of pieces and roll out each piece into small flat rounds. Place a spoonful of filling in the center, pinch edges up around the filling, form an oval, and completely enclose the meat. Stick samsa to the hot walls of a tandoor and bake 25-30 minutes.