Uzbek Samsa — Baked Meat Pastry

Mix the flour, water, oil and salt into a smooth firm dough, knead briefly, and rest it covered for 30 minutes while you make the filling.

Combine the chopped meat, onion, cumin, pepper and salt. Mix well — the onion should be almost equal to the meat, because it melts down and keeps the filling from drying in the oven.

Roll the dough thin and cut into 12 cm squares. Put a spoon of filling in the centre of each, then fold the four corners into the middle to make a square parcel and press the seams firmly shut.

💡 Set them seam-side down on the tray so they do not burst open, and leave space between them to crisp.

Brush the tops with beaten egg and scatter over the sesame or nigella seeds. Bake in an oven heated to 220°C for 30–35 minutes, until deep golden and crisp underneath.

Rest for 5 minutes before eating — the filling is molten hot straight from the oven. Serve with a little vinegar or a fresh tomato-and-onion salad.