Xinjiang samsa

Method

1. 1 Knead the flour with salt water until it forms a firm dough, then let it rest for 1 hour.
2. 2 Cut the lamb into small cubes with a knife, don't grind it; the filling should still contain pieces.
3. 3 Mix the lamb with diced onions, crushed roasted cumin, chili powder, and pepper.
4. 4 The correct ratio of onions to meat is to use the same amount of onion; too few onions will result in a dry and crumbly filling.
5. 5 Roll out the dough to a thickness of 3 mm, then wrap the filling into square packages and fold the edges tightly.
6. 6 Brush with egg wash, sprinkle with sesame seeds, then bake at 220 degrees for 30 minutes until the crust is golden brown and crispy.

With an appliance

• Oven 2 hr

  Bake at 220 degrees for 30 minutes on the middle rack, placing a tray of water underneath to prevent the filling from drying out.