Afghani Samboosak Meat Pie Recipes

AFGHANI SAMBOOSAK (MEAT PIE)

Afghani Samboosak (Meat Pie) image

These Afghani flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan.

Provided by Member 610488

Categories Lamb/Sheep

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

40 spring roll wrappers (approximately 8 inches square)
1 tablespoon flour
1 tablespoon water
oil (for frying)
1 small onion, minced
1 leek, cleaned and chopped
2 tablespoons olive oil
1/2 lb ground beef or 1/2 lb ground lamb
salt and black pepper, to taste
1/2 teaspoon cumin
2 egg whites, hard-boiled and chopped
oil (for frying)

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.

Nutrition Facts : Calories 452, Fat 16.6, SaturatedFat 4.5, Cholesterol 45.8, Sodium 528.1, Carbohydrate 53, Fiber 2.2, Sugar 1.8, Protein 20.9

ALBANIAN MEAT PIE

Albanian Meat Pie image

Nothing fills you up more then one of Albania's most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika.

Provided by My Albanian Food

Categories Savory Pies

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 homemade discs phyllo pastry or 12 -16 sheets of premade phyllo pastry
750 g beef mince
1 diced onion
2 finely diced potatoes
3 tablespoons tomato puree
1/2 pint beef stock
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil
220 ml water

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.

Nutrition Facts : Calories 243.2, Fat 13.6, SaturatedFat 5.1, Cholesterol 44.4, Sodium 298, Carbohydrate 16.4, Fiber 1.4, Sugar 0.9, Protein 13.1

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