These gluten-free beef-filled pastries offer a nourishing take on a beloved Central Asian street food, traditionally enjoyed as a warm, portable snack sold in bakeries and market stalls across the region. This version uses a simple, psyllium-enhanced gluten-free dough that stays tender and workable, while a layer of melted butter adds characteristic flakiness. The seasoned ground beef and onions create a hearty, flavorful filling, and a finishing touch of egg yolk and black sesame seeds gives each pastry an inviting golden crust. Baked until perfectly crisp, these hand-held triangles bring the essence of Central Asian comfort food into a wholesome, accessible recipe suited for everyday cooking.

Ingredients

Dough

• 2 cups Gluten-Free all purpose flour
• 1 tsp psyllium husk
• 1 cup warm water
• 1/2 cup butter, melted
• 1/2 tsp salt

Filling

• 1 pound ground beef
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 3 onions, finely diced

Topping

• 1 egg yolk
• 1 tbsp black sesame seeds

Instructions

1. Mix the flour, water, psyllium husk & salt together.
2. Roll out the dough into a rectangle, about 14″ long, and pour the melted butter over top.
3. Roll up the dough & slice into 18 pieces. Chill the dough for a few hours.
4. Mix all of the filling ingredients together.
5. Roll out each of the 18 pieces of dough into circles about 6″ wide.
6. Place 1 tbsp of the filling into the middle of each piece of dough.
7. Form the dough into a triangle shape & place on a parchment paper lined baking tray, folded side down.
8. Brush the egg yolk on top & sprinkle black sesame seeds as garnish.
9. Bake for 30 minutes at 375.