For the filling, combine finely diced (or minced) meat with chopped onions and fat, salt and spices. To make dough, add water, salt and egg to sifted flour, let stand for 30-40 minutes. Cut dough into 20 g of pieces and roll out each piece into small flat rounds. Place a spoonful of filling (40 g) in the center, pinch edges up around the filling forming a ball and completely enclosing the meat. Join the sides of two samsa together and coat with beaten egg. Place on a greased pan and bake 25-30 minutes.
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