Cumin Lamb Samsa Pinwheels with Garlic-Dill Yogurt Dip

Method

1. Preheat the oven (oven) to 200 °C and line a baking tray with baking paper. Chop the onion very finely, wrap it in paper towel and squeeze out the juice; a wet filling makes the pastry soggy.

   oven

2. In a bowl, knead the meat, onion, cumin, smoked paprika, salt and pepper together for about a minute into a sticky paste. That makes it easy to spread thinly and keeps the slices from falling apart.

   Add in this stepminced lamb or beef 140 gonion ½ground cumin ¾ tspsmoked paprika ½ tspsalt (for the filling) ½ tspblack pepper ¼ tsp

3. Unroll the thawed pastry (split it into two sheets if you have a lot) and spread the filling evenly about 3 mm thick, leaving a 2 cm strip bare along one long edge. Roll up tightly from the opposite long edge, brush the bare strip with water and press to seal. Wrap and chill for 15 min so it slices cleanly.

   Add in this stepfrozen puff pastry (thawed) 250 g

4. Cut the log into 1.5 cm slices and lay them cut side up on the tray, 3 cm apart (they spread as they bake). Press lightly with your palm, brush with the yolk mixed with 1 teaspoon of water and sprinkle with sesame.

   Add in this stepegg yolk 1sesame seeds 1 tsp

5. Bake in the oven (oven) at 200 °C for 18 min, until puffed and golden with no pink left in the meat at the centre. Leave on the tray for 5 minutes.

   oven

6. While they bake, make the dip: mix the yogurt with finely grated garlic, dill and salt. Dunk the warm pinwheels in the dip.

   Add in this stepGreek yogurt 100 ggarlic cloves 1chopped dill 1 tbspsalt (for the dip) 1 pinch