For the filling, put meat through a meat-grinder, combine well with chopped onions and fat, salt and spices. To make stiff dough, add water, and salt to sifted flour, let stand for 30-40 minutes. Roll our dough into thin layer, use mouth of a glass to cut out circles. Place a spoonful of filling in the center, pinch edges up around the filling forming a ball and completely enclosing the meat. Sprinkle the sides with water and join four samsa together in a square. Coat top with beaten egg and bake 30-40 minutes in a tandoor or oven.