Lamb Stuffed Pastries (Uzbek Samsa or Samosas)

These baked triangles stuffed with flavours from Uzbekistan are the Uzbek Samsa, and they are so good. In Uzbekistan and many countries of Central Asia, you'll find Samsa, also known as samosas in some places, being sold on street corners, roadside shacks, fancy restaurants, or prepared for family gatherings, where they are commonly enjoyed with a nice cup of tea. Traditional buttery flaky pastry dough is wrapped around finely minced lamb meat filling soaked in fragrant spices and baked to golden perfection. The pastry stays crisp on the outside while the inside layers sop up the juices from the meat filling, resulting in a wonderful contrast of crunchy and moist in each bite. It's a gastronomic experience to sink your teeth into one and hear it crackle back at you.

Dough:
2 cups all-purpose flour, unbleached
1 cup warm water
½ tsp. kosher or sea salt
½ cup ghee, melted

Filling:
1 lb fatty lamb, minced
3 medium onions, finely chopped
1 tsp. kosher or sea salt
1 tsp. black pepper, freshly ground
1 tsp. cumin

Assembly:
1 egg yolk, beaten
black sesame seeds, optional

Make the Dough:
Sift the flour through the sieve into a mixing bowl.

Add salt to a cup of warm water and mix until dissolved.

Combine the water with flour and knead the dough to form a dough ball. It took 10 minutes in the stand mixer.

Cover the dough ball and leave to rest for 30 minutes.

Once rested, sprinkle the working surface with a little flour and roll the dough into a thin rectangular sheet approximately 2-3 mm or ⅛" thick.

Cover the sheet with melted ghee.

Starting on one edge, roll the dough tightly like a cigar.

Cut the roll into 18 equal pieces.

Press each piece with palm of your hand to make a patty.

Stack patties with parchment paper between them in an airtight container, and place in the fridge to chill for at least 3 hours or overnight.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Filling:
Combine all the ingredients and mix well. Leave to rest for at least 30 minutes.

Assembly:
Take the dough patties out of the fridge and roll each patty out into a thin circle sheet using a rolling pin. Roll on one side only and never flip the dough.

Divide the filling between each circle evenly.

Bring two opposite sides together making a triangle. Pinch the corners. Then bring the bottom part and pinch together again. (Refer to picture guide for visual help.)

Put the samsa on the baking sheet lined with parchment paper seam side down.

Cover with beaten egg yolk and sprinkle with sesame seeds, if using.

Bake for 30 minutes or until golden.