Sambusakfilledbeefpastries Recipes

CREAM-FILLED PUFF PASTRIES

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
• Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
• Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
• Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.

BEEF PASTIES

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

HOMEMADE BEEF BREAKFAST SAUSAGE PATTIES

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SAMBUSAK (FILLED BEEF PASTRIES)

Steps:

• 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.

SAMBUSAKS (CHEESE-FILLED PASTRIES)

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.