Samsa with puff pastry

Sift the flour into a bowl.
Add salt to a cup of warm water and mix until dissolved.

Combine the water with the flour and knead to form a ball of dough. It takes 10 minutes in the mixer.

Cover the dough ball and let it rest for 30 min.

After resting, sprinkle the surface with a little flour and wrap the dough in a thin rectangular sheet approximately 2-3 mm thick.

Cover the sheet with melted ghee.
Starting at one edge, wrap the dough tightly like a cigar.

Cut the roll into 20 equal pieces.

Press each piece with the palm of your hand to make a hamburger-type pasta.

Stack with parchment paper between them in an airtight container and place in the refrigerator to cool for at least 3 hours or overnight.

Filling
Combine all ingredients and mix well.
Let stand for at least 30 minutes.

Assembly
Remove the dough cuts from the refrigerator and open each one in a thin circular shape using a rolling pin.
Open only on one side and never turn the dough.

Divide the filling evenly between each circle.

Join two opposite sides, forming a triangle. Tighten the corners. Then join the bottom and tighten again. (See the image guide for visual help.)
Place the samsa on the baking sheet lined with parchment paper, side down.
Cover with beaten egg yolk and sprinkle with sesame seeds, if used.
Bake for 30 minutes or until golden brown.