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1
Preheat oven to 400 degrees F.
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2
Combine flour, water and salt and kneed dough for 5-7 minutes. Split into two balls and cover and rest for 30 minutes.
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3
Mince onion and pumpkin. Mix with salt, pepper and oil.
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4
Melt butter in a pan.
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5
Roll out one dough into a very thin sheet. Brush dough with melted butter.
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6
Roll dough up like a scroll.
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7
Roll second dough out into a thin sheet, brush with butter. Then wrap this sheet around the already scrolled dough.
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8
Cut the scrolled dough tube into 12 pieces (like how you would prepare cinnamon rolls). Place pieces upright on a plate (so swirl is upright) and place in freezer for ten minutes in order to solidify the butter.
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9
Take out of freezer and flatten dough pieces a bit. Then using a rolling pin, gently roll flat in a small circle. (you should be able to see a swirl pattern on the dough when it is rolled flat)
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10
Place filling in the center of the dough and fold two edges together, then bring third edge into center to close and make the triangle shape.
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11
Place egg in bowl and scramble with fork. This will be the egg wash.
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12
Brush Samsa with egg wash and sprinkle with nigella seeds.
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13
Bake for 20-30 minutes or until golden brown. Serve warm or room temperature.
