This is a second attempt at Samsa in which I used rough puff pastry, which we liked better than version 1. Otherwise, we made it exactly the same way.

Dough

1 lb. Rough Puff Pastry

Filling

11 oz. (310 grams) 30% fat lamb or beef

2.5 Tbs. fish sauce

2 Tbs. chicken stock (or ¼ tsp. chicken Better than Bouillon and 2 Tb. water

1 tsp. ground cumin

1 tsp. freshly ground black pepper

½ tsp. ground allspice

¼ tsp. baking soda

1 medium yellow onion (about 6 oz. (170 g.)), finely chopped

1 egg, beaten (for egg wash)

If using a leg of lamb, cut off 8 oz. of lean lamb and 3 oz. of lamb fat.  Cut the lamb fat into ¼ inch dice.  Cut the lean lamb into rough chunks.

Put the lean lamb into the bowl of a food processor.  Pulse to break the lean lamb into a mixture of bigger and smaller pieces and put in a bowl.  Add to the bowl the cubes of lamb fat and the fish sauce, chicken broth, cumin, black pepper, and baking soda.  Mix by hand until the liquids are absorbed.  Just before filling the buns, mix in the finely chopped onion.

Preheat the oven to 410 degrees with a baking steel or stone for 30 minutes.

Divide the chilled rough puff pastry dough into 6 pieces.  Form each piece into a ball and roll each one into a 6-inch circle.

Put 1/6 of the filling in the center of each piece of dough.  Fold the 2 o’clock corner over the center of the dough.  Then fold the 10 o’clock corner over the center of the dough and pinch the seams to seal.  Lastly, fold the 6 o’clock corner upwards and pinch the seam to seal.  Place the doughs seam-side down on a piece of baking parchment.  Brush with the beaten egg.

Bake for about 25 minutes until golden brown.

Enjoy warm either plain or with a dipping sauce, such as a mixture of 2 parts SriRacha sauce to 1 part ketchup.

Leftovers can be crisped up with 10-15 minutes in a 400 degree oven.