Ingredients
-
-
3
-
1/2
-
1/2
-
1
-
-
2 1/2
-
3
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
-
8
Directions
Sambousek (Spinach, Meat, Cheese Fillings), So many recipes for Sambousek so I posted the dough recipe I liked and worked best for me after trying several and some favorite traditional fillings You can bake or Fry , I made an account just to say that this recipe is amazing I have used the pastry recipe probably 5 times (a few times the sambousek, but also for pasties and other things) since I first made this three weeks ago, and it’s always turned out great I baked rather than deep fried used the meat filling recipe as a base a couple of times (not the exact recipe) and that was also delicious Thanks for posting this recipe!, Lovely little pitas (pies) as we’d call them in Greece I made small amounts of the various fillings and used refrigerated dough from the supermarket That way, they were quick to make Shallow-fried in olive oil My personal favouritie was the meat-stuffed pastry as I found the meat stuffing very fragrant with the spices Great snack Thanks
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Steps
|
1
Done
|
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. |
|
2
Done
|
Gradually Fold the Flour Into the Water While Simultaneously Rotating the Bowl. |
|
3
Done
|
Dough Will Be Slightly Sticky |
|
4
Done
|
Knead the Dough Until Pliable and No Longer Sticky |
|
5
Done
|
Place in Fridge For One Hour Allow Dough to Set. |
|
6
Done
|
Lightly Flour Your Work Surface and Roll Out the Dough Into a 1/4 Thick Rectangle. |
|
7
Done
|
Using a Cookie Cutter or Even a Large Glass, Cut Out Circles from the Dough. |
|
8
Done
|
Do not Lift or Remove the Circles. |
|
9
Done
|
Slowly Lift the Excess Dough Surrounding the Circles and Replace in the Bowl to Be Rolled Out Again as a Second Batch. |
|
10
Done
|
Cover With Plastic Wrap and Refrigerate Until Needed |
|
11
Done
|
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 |
|
12
Done
|
Fold Circles in Half to Create Half-Moons (semi-Circles). Pinch the Edges Together With a Fork or Fingers to Tightly Seal |
|
13
Done
|
Repeat Same Process With the Remaining Dough and Filling |
|
14
Done
|
Frying : Heat Oil in a 6qt Saucepan Over Medium-High Heat (fill Oil No More Than Half-Way) |
|
15
Done
|
Fry the Sambousek Until Golden Brown, Approximately 4 Minutes, Turning Once. |
