For the filling, combine the meat with the onions and the fat, salt and spices.
To make the dough, add water, salt and egg to the previously sifted flour, knead until getting and uniform and elastic dough. Cover and let it stand for 40 minutes.
Cut the dough into 20 gr pieces and roll out each piece into a flat disc.
Place a spoon full of filling in the center of each disc, pinch the edges up around the filling forming a ball.
Enclose completely the meat. Join the sides of 4 samsa together and coat with beaten egg.
Place on a baking tray (previously covered with baking paper) and bake on a previously pre-heated oven at 180°C for 25-30 minutes or until golden.