Cheese Sambusa Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Steps:

• Mix first 4 ingredients together.
• Cut in the butter and mix with your fingers or a pastry cutter until it resembles coarse meal.
• Add the water a little at a time until you have a moist, workable dough. Knead for 2 minutes. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
• Blend the cheeses, the egg and the pepper in a food processor until blended but not to the cosistency of a smooth paste. You want more of a chunky paste. Put in bowl and refrigerate 1 hour.
• Divide the dough into walnut size pieces. You should get about 20. Roll each one into a round ball and then roll out into a 4 inch pancake shape.
• Place 1 heaping tsp of the cheese filling on the bottom half of the circle. Moisten the edge of the bottom half and fold the top half over onto it, to form a half-moon shape. Press the edges firmly with the tine of a fork.
• Place the turnovers on an ungreased cookie sheet and bake in a 375 degree oven for 30 minute or until light brown.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts.
• Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter.
• Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed.
• Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet.
• Bake in the preheated oven until crisp and golden, about 25 minutes.

Steps:

• First make the dough:.
• Combine the flour, salt, baking powder, and sugar in a food processor fitted with the metal blade and process for 5 seconds.
• Add the butter and pulse 10 times, or until the mixture is the consistency of fine meal.
• With the machine running, add the water in a steady stream, taking about 10 seconds to do so.
• Process for 1 minute. The dough will gather into a ball and form a mass that whirls around the blade. Feel the dough. It should be smooth, soft, elastic, and no longer sticky.
• If necessary, adjust the texture with droplets of water or small amounts of flour, processing a few seconds after each addition. If you want to add seeds to the dough, knead them in by hand on your work surface.
• Divide the dough into 24 pieces and shape into balls (3/4 ounce each).
• Cover the balls of dough loosely with a kitchen towel and let stand for 30 minutes.
• Next, the filling:.
• Place the cheese, salt, cayenne, egg, and egg white in the work bowl of a food processor fitted with the metal blade and pulse very rapidly 20 to 30 times, until the mixture just begins to gather into a mass.
• Turn out onto a sheet of waxed paper or plastic wrap and pat into a 6 x 4-inch rectangle.
• Cut the cheese mixture into 1-inch squares.
• Adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F
• Line two 14 x 17-inch baking sheets with silicone baking pan liners or cooking parchment.
• To shape the sambouseks, pat a ball of dough into a 4-inch circle on your unfloured work surface.
• Place a square of the cheese mixture slightly below the center of the circle and pat it into a semicircular shape, leaving a bottom border of dough a scant 1/2 inch wide.
• Fold the top half of the dough over the cheese and press the edges firmly to seal.
• Use a fingertip to crimp the edge of the dough back on itself, forming a fluted border.
• Place the sambousek on the prepared sheet.
• Repeat with the remaining dough and cheese, placing 12 sambouseks about 2 inches apart on each sheet.
• Paint the sambouseks with the egg wash.
• Bake 30 minutes, or until golden brown.
• Rotate the pans top to bottom and front to back once during baking to ensure even browning. Use a wide metal spatula to transfer the sambouseks to wire cooling racks, and serve warm or at room temperature.

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.