Samsa with cheese on water and butter

Let's start cooking samsa, of course, with the dough. Traditionally, it contains only flour, water and salt. So, pour salt into a glass of water, stir it so that the crystals dissolve. Next, we sift flour onto the work surface, make a recess in the center of the flour slide and pour salted water into it. Gradually combining the flour with water, knead the steep dough. It will be ready when it becomes quite plastic and stops sticking to your hands. Wrap the resulting dough in plastic wrap and leave for an hour at room temperature. We take the oil out of the refrigerator so that it softens.
After an hour, roll out the dough into a thin layer. We spread its surface with butter and leave it in this form for 20 minutes, after which we roll the layer into a dense roll. Lubricate the plate with vegetable oil, put the resulting roll on it, cover it with cling film and put it in the freezer for half an hour. The dough should become more dense, the oil should harden well.
Cut the roll into equal pieces about 7 cm in size. Each piece is crushed into a flat cake.
Lubricate the work surface with vegetable oil and begin to roll out each tortilla. It is better to keep all of them in the refrigerator, taking out 1-2 so that the butter does not have time to melt. In the middle of the rolled tortillas we put the grated cheese, fold the edges in such a way as to form a triangle, pinch the dough in the corners. There is no need to fasten the edges - let them just overlap.
Cover the baking sheet with parchment, spread the formed sams on it. 5 minutes before the start of baking, lubricate the samosas with a loosened egg, sprinkle with blackberries (or sesame seeds). We put it to bake in a preheated 180 degree oven until the appearance of ruddiness (30-40 minutes).
Everything is ready! Bon appetit!