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Preheat oven to 380 degrees.
Cover a cookie sheet or pizza stone with parchment paper or tinfoil.
Oil parchment paper or tinfoil, using a pastry brush or a paper towel dipped in the oil.
Prepare the filling in advance of starting to work with the dough.
Sprinkle flour onto a clean work surface.
Open the puff pastry dough and flour both sides.
Cut the dough in half, parallel to the longer side.
Cut each of those halves into 6 'bars', cutting parallel to the short side.
Turn them onto the cut side, pinch them together from each of the smaller ends.
Press them down a bit with your fingers.
Roll each out to a square(ish) a bit bigger than your palm.
Fill each with about 2 tablespoons of filling.
Gather the dough from the left and the right to the middle over the filling and seal together.
Place the samsa, sealed side down, onto the oiled pan.
Baste all exposed sides of the samsa with the beaten egg.
Bake at 380 for 25 minutes, checking toward the end.
Allow to cool for a minute before removing from the pan.