Sanbusaturnovers Recipes

SANGRIA

Steps:

• Place the fruit, sugar, and brandy in a 2 to 3 quart pitcher and stir to combine. Set in the refrigerator for 6 to 8 hours. Add the wine and stir to combine. Serve over ice.

SANBUSA TURNOVERS

Steps:

• ----To Make the Dough----.
• Melt the butter with the oil.
• Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
• Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
• Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
• ----To Make the Meat Filling----.
• Work all ingredients with the hands until fully combined.
• ----To Make the Cheese Filling----.
• Place ingredients in the work bowl of a food processor; blend well.
• ----To Make the Vegetable Filling----.
• Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
• Add the greens and salt and stir well.
• Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
• Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
• ----To Make the Sweet Filling----.
• Combine all ingredients and stir well.
• ----To Assemble the Sanbusa----.
• Preheat the oven to 350°F degrees.
• For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
• Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
• (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
• Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
• Serve warm.

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.