Place the flour in a deep bowl, add the sugar, salt and butter, and mix well with your fingertips until it resembles fine breadcrumbs. Gradually add the water in small quantities and mix thoroughly until a dough forms. Cover with a kitchen cloth and set aside for 30 minutes.
Heat a couple tablespoons of vegetable oil in a saucepan and sauté the onions until they are translucent.Add the minced beef and fry until they have browned. Season with salt, black pepper powder, 7-spice powder, cinnamon powder, turmeric powder, ground saffron and coriander powder. Remove the saucepan off the heat and stir in the pine nuts. Keep to the side to cool.
Roll the dough on a lightly floured surface until 3 millimetres thick. Use a medium-sized cup or 9-centimetre pastry cutter to cut out rounds. Take one piece of dough and place in the palm of your hand and place 1 tablespoon of the stuffing in the centre of each piece. Fold and pinch the edges together to seal, then pleat by overlapping folds or crimp with a fork. Repeat with the remaining pastry and filling. Place on a lightly flour-dusted baking tray while you work.
Deep-fry the sambousek in preheated oil for 5–6 minutes or until golden brown in colour. Remove from oil and place in kitchen tissues to absorb excess oil then serve.