Prepare the dough

1. Combine all the ingredients in a stand-mixer bowl. Using the hook attachment, knead until a smooth and elastic dough forms, 4-5 minutes.
2. Cover the dough with a plastic wrap, and let it rest, 30 minutes.

Prepare the beef filling

1. Heating olive oil in a skillet over medium heat. Add the ground beef, and break it apart using a spatula. Cook, stirring occasionally, until browned, about 8 minutes.
2. Add the finely chopped onion, season with salt, and sauté until the onions become soft and translucent, about 5 minutes.
3. Stir in the seven spice, and toasted pine nuts. Cook for 2 more minutes, stirring occasionally. Remove the mixture from heat, and set aside to cool.
4. Once cooled, stir in the pomegranate molasses.

Assemble beef sambousek

1. On a clean, lightly-floured surface, roll out the sambousek dough to form a thin sheet, about 1/8-inch thick. Using a round cookie cutter (about 3-inches diameter) to cut circles out.
2. Add a spoonful of the prepared filling into the centre of each dough circle.
3. Fold the dough over the filling to form a half-moon shape, press the edges together to seal, and crimp the edges to make sure the sambousek stays sealed.

Frying the beef sambousek

1. Heat the oil in a deep frying pan. Carefully add the sambousek to the hot oil, and cook each one for 2-3 minutes per side, or until golden brown.
2. Use a slotted spoon to transfer the fried sambousek to a paper towel-lined plate, and allow any excess oil to drain (or pat it away). Enjoy!