Delicious crispy turnovers filled with spiced lamb and tender onions, baked until perfectly golden.
Ingredients
- 500 g All-purpose flour (T55)
- 250 ml Warm water
- 2 tsp Salt
- 400 g Lamb shoulder
- 300 g Onion
- 50 g Lamb fat
- 1 tbsp Ground cumin
- 1 tsp Ground black pepper
- 50 ml Water (for the filling)
- 1 piece Egg
- 1 tbsp White sesame seeds
Method
- Dough preparation: In a bowl, mix the flour, salt, and warm water. Knead vigorously until you have a smooth, supple dough. Cover and let rest while you prepare the filling.
- Mincing the meat: Dice the lamb shoulder and lamb fat very finely with a knife. The texture should be fine enough to melt in your mouth without turning into a paste.
- Onion preparation: Very finely slice the onions. Immediately fold them into the chopped meat to prevent them from oxidizing.
- Seasoning the filling: Add the cumin, black pepper, salt, and a little water to the mixture. Mix vigorously until the filling is uniform and moist to the touch.
- Shaping the turnovers: Roll the dough out thinly on a floured work surface and cut it into squares. Place a portion of filling in the center of each square.
- Sealing: Fold the corners of the dough toward the center to form a pyramid, pinching the edges firmly to seal well and prevent juices from leaking during baking.
- Glazing and garnishing: Gently brush the surface of the samsas with beaten egg, then sprinkle with sesame seeds.
- Baking: Place the samsas on a baking sheet lined with parchment paper. Bake in a very hot oven until the pastry is deeply golden and crispy.
- Resting and serving: Let rest after taking them out of the oven until the juices slightly set inside, then serve hot.
Nutrition
Per serving
- Energy
- 796.4 kcal
- Protein
- 34.23 g
- Carbohydrate
- 100.99 g
- Fat
- 27.52 g
- Fibre
- 5.9 g
- Calcium
- 104.44 mg
- Iron
- 3.49 mg
- Magnesium
- 70.19 mg
