YOU WILL NEED:

2 packages of puff pastry

500 grams of minced meat

3 onions

salt

pepper

cumin

HOW TO DO IT:

1. Defrost the puff pastry at room temperature. In the meantime, prepare the filling.

2. Take the minced meat and mix it with onions, pre-rolled in a meat grinder or crushed in a blender or combine (by the way, the more onions, the juicier your samsa will be). Now add pepper, salt and cumin to the minced meat, mix again.

3. As soon as the dough is defrosted, cut each layer into four parts. Now take one quarter of the layer, roll it out, but not too thinly, put the filling in the shape of a triangle in the middle of the layer, and start folding the dough into an envelope – fold one edge of the dough to the middle, fold the second edge onto the first, wrap the bottom edge up, bend all the edges of the dough inside.

4. Now take the baking paper and put it on a baking sheet, put the samsa on top of the paper with the seams down. We put it in a hot oven at a temperature of one hundred and eighty-five degrees for thirty to forty minutes.

5. After twenty minutes, you will need to open the oven to lubricate the samsa with egg, then put the samsa back in the oven.