Uzbek Puff Pastry Samsa

Mix up an elastic dough with water, salt, and flour, then let it rest for 15-20 minutes.

Divide the dough into 3 equal pieces, roll each one thin, and stack them together brushing each layer generously with soft butter.

Roll the layered dough into a log, wrap it in plastic, and refrigerate for at least 2-3 hours (or freeze for 30-40 minutes if you're in a hurry).

Slice the chilled log into pieces about 1¼ inches thick.

Roll out each round from the center outward, being careful to keep those beautiful layers intact.

For the filling, finely chop the meat and onions (work the onions with your hands first with some salt and pepper), mix them together, and add cumin if you like.

Seal up your samsa, place on a baking sheet, brush with egg wash, and sprinkle with sesame seeds.