Meat (beef or lamb) – use a somewhat fatty cut
1. Make a dough of flour, water, egg, and salt. Knead this until it is fairly firm and let rest for an hour, in the fridge.
2. Take some dough and roll it out until it is very thin and takes up almost all of your rolling space. Lightly brush this with melted butter
3. Roll up the dough sheet into a tube. Coil up the resulting dough twist and keep in the fridge. Do this for all of the dough.
4. Chop up the meat into fairly small pieces, making sure to leave the fatty bits in. Mix this with finely diced onion, salt, and black pepper.
5. Portion the dough twist into small pieces. Holding a piece upright (so the spiral faces the ceiling), press down on it with your other hand. What you are doing is squashing the spiral out and creating the layered dough.
6. Roll this dough out until it is thin. Spoon a good amount of filling in, then fold it up.
If you want to make circular samsa, just bunch up the edges and press it together in the middle (a bit of water may help it stick), but make sure the edges are fairly thin or you will end up with too much dough in the center of your samsa.If you want to make triangles, simply fold up two sides then fold the bottom. You can fold into a packet shape (two sides, then two ends) as well.Whatever you do, make sure your samsa are sealed well so the juices don’t leak out during baking.
7. Brush the samsas with beaten egg and top with sesame and nigella seeds.
8. Have the oven preheated to 420 degrees. Place the samsa directly onto the baking stone. Alternately, you can put them on a baking sheet lined with oiled foil.
9. Bake for about 25 minutes at 420 degrees. When they are done, you should see golden brown spots appearing on them. Enjoy!