Kiri Borak Style Sambouseks

Prepare the Kiri Cream Filling

1. In a pan over medium heat, heat the olive oil. Add the onion and a pinch of salt. Cook for 2 minutes.
2. Add the spinach, season with pepper and cook until the spinach wilts down.
3. Add the garlic and cook for 1 minute.
4. In a medium bowl, mash the Kiri square portions with a fork.
5. Drain the cooked spinach mixture to get rid of excess water and mix it with the mashed Kiri.

Assemble the Rolls

1. In a small bowl, add water and flour and mix to make the flour paste.
2. Cut the samosa leaves with a knife to create long rectangular strips (5 cm x 30 cm).
3. Place 2 teaspoons of the filling at the top of each of the samosa leaf strips. Shape the triangular samosas.
4. Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry. Freeze the triangles for at least 30 minutes.

Bake the Samosas

1. Place the rolled samosas on a baking sheet lined with parchment paper.
2. In a small bowl, beat the egg and soy sauce.
3. Brush the samosas with the egg mixture and sprinkle with the nigella seeds, then bake in a preheated oven at 180C for 20 to 25 minutes until golden brown. Serve immediately!