Ingredients

• All-purpose flour 400 g
• Cold water 200 ml
• Salt 2 tsp (11 g), divided
• Butter, softened 60 g
• Lamb shoulder, boneless 450 g
• Lamb tail fat or fat trimmings 50 g
• Onions 2 large (300 g)
• Ground cumin 1.5 tsp
• Ground black pepper 1 tsp
• Egg yolk 1 (17 g)
• Sesame seeds 1 tbsp

Instructions

1. 1

   Mix the flour, water and 0.5 tsp of the salt into a firm dough, knead for 5 minutes, cover and rest for 30 minutes.

2. 2

   Roll the dough into a thin sheet about 50 x 60 cm, spread with the softened butter, roll up tightly into a log and chill for 20 minutes.

3. 3

   Cut the lamb and fat into 5 mm cubes, finely chop the onions and mix with the cumin, black pepper and the remaining salt.

4. 4

   Cut the log into 8 pieces, stand each on its cut end, press flat and roll into a 15 cm circle.

5. 5

   Put about 100 g of filling in the center of each circle, fold the edges over into a triangle and pinch the seams tightly.

6. 6

   Place seam side down on a lined baking sheet, brush with the beaten egg yolk and sprinkle with the sesame seeds.

7. 7

   Bake at 200C for 30 to 35 minutes, until deep golden, and rest for 5 minutes before serving.