Go Back

Instant Samsa - Meat Pockets

A quick, easy and delicious appetizer using fresh ready-made puff pastry.
Print Recipe
Servings 15 small pockets

Ingredients
  

  • 1 pkt puff pastry refrigerated
  • 200 g lamb meat / mined beef
  • 1 medium onion thinly sliced, see notes
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp cumin seeds
  • 1 egg for brushing
  • black or white sesame seeds for garnishing

Instructions
 

  • Preheat oven at 180 C.
  • Chop meat in very small cubes with a sharp knife.
  • Peel the onion. Cut in half, then again in half. Slice thinly!
  • Combine meat with onions, salt, pepper and cumin.
  • Cut the puff pastry in medium squares.
  • Place a spoonful of filling in the middle of the square. Don´t overdo!
  • Now fold the two opposite corners together and press the dough firmly with your finger tips enclosing the meat.
  • Again,fold the other two corners and make a pocket.
  • Brush with beaten egg or milk. Sprinkle few sesame seeds or cumin seeds on top.
  • Bake for 20 - 25 min. or until golden brown.

Notes

  • If youre using the fan setting, reduce the oven temperature to 160 C.
  • Make sure, you pinch firm enough to seal the puff pastry. There shouldnt be any holes to prevent pockets from opening while baking.
  • Brushing samsa with egg can be tedious. You can save time by beating egg in a small bowl and dipping the pinched side of each pocket in it. Place the samsa on baking tray with the egg side up and proceed with the recipe!
  • Baking time may vary depending on your oven temperature and settings. 
  • Consume all the samsas within the same day as the baked puff pastry begins to soften with time.