Sambusak Filled Beef Pastries Recipes

Steps:

• For the Pastry.
• Combine butter, oil, and salt in a bowl.
• Add 1/2 cup hot water and stir.
• Gradually add 2 cups flour.
• Turn dough onto a floured surface and work in remaining flour.
• Knead until dough holds together; it will be soft.
• Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
• For the Filling.
• Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy.
• For the Turnovers.
• Preheat oven to 375°.
• Divide dough into 20 balls.
• On a floured surface, roll each ball into a round about 4'' in diameter.
• Place a heaping tablespoons of filling in center of each round.
• Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.)
• Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash.
• Bake until golden, 30-35 minutes.

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Steps:

• Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
• Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
• On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
• Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.