Sambuca Pie Recipes

Steps:

• For the crust: Pulse the flour, granulated sugar and salt in a food processor. Add a third of the butter and process until combined. Add the remaining butter and pulse until the mixture resembles coarse meal, about 3 times. Add the vinegar and pulse again twice. Gradually pour in 1/3 cup ice water, pulsing about 4 times until combined. Turn onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap the dough in plastic wrap and press into a 1-inch-thick disk. Refrigerate at least 1 hour before rolling out.
• For the filling: Simmer 3 cups of the blueberries with 1/2 cup of the light brown sugar and 2 tablespoons water until the mixture reduces by half, about 20 minutes. Pour into a bowl and stir in the remaining 4 cups blueberries, the remaining 1/2 cup light brown sugar, the tapioca, sambuca, lemon juice, vanilla, cinnamon and salt. Let cool completely.
• For the assembly: Divide the chilled dough in half and put 1 piece back in the refrigerator. Roll the other piece into a 12-inch-round, 1/8-inch-thick circle on a lightly floured surface. Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge. Add the filling and dot the top with the butter. Roll out the other piece of dough and place over the filling. Press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make 5 small slashes in the top of the crust from the center out, to make a star (similar to a star anise). Chill for 30 minutes.
• Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F.
• When the pie is chilled, reduce the oven temperature to 400 degrees F, put the pie on the baking sheet and bake for 30 minutes. Remove the foil band and continue to bake until golden brown, about 30 minutes. Cool completely before slicing.

Steps:

• Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

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.