To make the pastry, first combine the flour and salt.
Using an electric mixer, cream the margarine and gradually blend in the flour mixture.
Add the water.
Knead until a ball forms.
Let the dough rest as you prepare the filling.
To make the meat filling, saute the onion in oil until soft and translucent, about 5 minutes.
Add the chopped meat and brown it, breaking it up with a wooden spoon, about 20 minutes.
Let meat cool, then add the spices and pine nuts.
Preheat the oven to 400 degrees F.
Spread the 1/2 cup of sesame seeds on a large plate.
Break off walnut size pieces of dough.
Shape each into a ball and dip it lightly on one side into the sesame seeds, then roll it, seed side down, into a 3-inch round.
Place a teaspoon of filling in the center of the round.
Fold it over to make a half-moon and crimp the edges together tightly so that filling will not burst through.
(Sambusak can be frozen at this point. Place them in a single layer on a tray lined with wax paper and freeze them. Place frozen sambusak in double plastic bags and return them to the freezer. To bake frozen pastries, place them on ungreased baking sheets ) Place pastries on ungreased baking sheets and bake them for 15 to 20 minutes, or until golden.