Sambusakscheesefilledpastries Recipes

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.

SAMBOUSEK (SPINACH, MEAT, CHEESE FILLINGS)

Steps:

• In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
• Gradually fold the flour into the water while simultaneously rotating the bowl.
• Dough will be slightly sticky
• Knead the dough until pliable and no longer sticky
• Place in fridge for one hour allow dough to set.
• Lightly flour your work surface and roll out the dough into a 1/4" thick rectangle.
• Using a cookie cutter or even a large glass, cut out circles from the dough.
• Do not lift or remove the circles.
• Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
• Cover with plastic wrap and refrigerate until needed
• Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
• Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
• Repeat same process with the remaining dough and filling
• Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
• Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
• Remove with a slotted spoon and drain excess oil on paper towels
• Baking: Dip each piece in olive oil and put in sheet pan.
• Bake in 350 degree oven for 45 minutes till brown.
• Serve cold or warm.