A Central Asian street food, somsa is made by filling layered dough with seasoned ground beef and onion, then baking it. These pastries are often triangular or square, with a crisp exterior and juicy filling.
Knead the flour, water, salt, and oil into a soft dough. Cover and let it rest for 30 minutes.
Mix the ground beef, onion, cumin, salt, and black pepper thoroughly in a bowl. Mixing the filling by hand helps keep its juices inside.
Divide the dough into small balls and roll each one out thinly. Place some filling in the center, fold into a triangle, and seal the edges tightly. If the edges are not sealed well, the filling juices will leak during baking.
Brush the pastries with egg yolk and sprinkle with sesame seeds. Bake in a preheated 200°C / 390°F oven for 30–35 minutes, until golden brown.
Let the somsa rest for 5 minutes after removing it from the oven, then serve hot.
Cooked somsa can be stored in the refrigerator for 3 days or in the freezer for 2 months. Reheat frozen pastries without thawing in a 180°C / 355°F oven.
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