Pumpkin Samsa

For the dough, combine 500 g flour, 250 ml water, 1 egg and salt, knead into a smooth, elastic dough, cover it and let rest for 30 minutes.

Roll the dough out into a very thin sheet, brush it with 80 g melted butter, roll it up tightly into a log, coil it into a spiral and chill for 60 minutes to let the butter firm up.

For the filling, dice the pumpkin, onion and sheep tail fat into small cubes; mix them with vegetable oil, sugar, cumin, black pepper and salt.

Cut the chilled log into 12 pieces, flatten each one and roll it out into a thin round, dusting with 50 g flour as needed.

Place filling in the center of each round, bring the edges together and pinch to form a triangular samsa; arrange seam-side down on a parchment-lined baking sheet.

Separate the yolk of the second egg, beat it and brush it over the samsa. Preheat the oven to 200°C.

Bake the samsa for 25–30 minutes until golden brown, then brush the hot pastries with the remaining melted butter.

Serve the samsa hot, so the pastry stays crisp and the filling stays juicy.