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Uzbek samsa (lamb pastries)

Name: Uzbek samsa (lamb pastries)
Total time: 60 min
Yield: serves 4 (~12 pieces)
Ingredients: 400 g Lamb; 12 feuilles Phyllo dough; 1 Onion; 1 tsp Cumin; 1 tsp Salt; 1/2 tsp Pepper; 1 Egg; 1 tbsp Sesame seeds

Preparation time: 1 h
Servings: serves 4 (~12 pieces)

Ingredients

serves 4 (~12 pieces)

Lamb — to buy400 g
Phyllo dough — to buy12 feuilles
Onion — to buy1
Cumin — to buy1 tsp
Salt — to buy1 tsp
Pepper — to buy1/2 tsp
Egg — to buy1
Sesame seeds — to buy1 tbsp

Preparation

Cut the lamb and tail fat (or a little butter instead) into very small dice with a knife, not minced: this coarse cut is what gives samsa their characteristic juiciness when baked.
Mix the meat with the very finely sliced onion, cumin, salt and pepper.
Cut the filo pastry into squares about 12 cm across, place a spoonful of filling in the centre of each square.
Fold into a triangle, pressing the edges firmly to seal, then brush each samsa with beaten egg.
Preheat the oven to 200°C. Place the samsa on a baking sheet, sprinkle with sesame seeds.
Bake for 25-30 minutes until golden and crisp.
Serve hot, as is or with a little yoghurt.