Afghani Samboosak Meat Pie Recipes

Steps:

• Preheat oven to 450ºF.
• Cut the pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
• Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
• Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
• To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
• Place some of the filling - about 1/4 cup - into the center of the dough.
• Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.).
• Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.

Steps:

• Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.
• Add the cumin and the chopped egg whites and mix well.
• Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.
• Place a rounded tsp of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.
• Deep-fry in small batches until golden brown (about 3-5 minutes) and drain on paper towels.

Steps:

• Preheat oven to 450°F (232°C).
• In a saucepan, cook potatoes in boiling water until tender.
• While the potatoes cook, in a skillet sauté the ground turkey in the oil; drain.
• Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat.
• When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce.
• Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard.
• Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk.
• Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.

Steps:

• In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
• Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
• If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
• For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
• Put a thin layer of oil over the top.
• Bake in the oven at 180 degrees for 1 hour or until golden brown.
• Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.