Sambusa Pastry 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:

• First put the potatoes on to boil until tender, then drain and cool.
• While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
• Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
• Pour 3/4 cup water over the flour and pull the dough together with your hands.
• You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
• From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
• When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
• Next, start making the filling by cutting your cooked potatoes into cubes.
• Heat the oil in a frying pan and throw in the mustard seeds.
• Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
• Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
• Stir well and then reduce the heat to low and let cook for about 5 minutes.
• Sprinkle over the garam masala and hot pepper and stir again.
• Taste for seasoning and then take off the heat.
• Now it is time to start filling your samosas.
• Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
• You can make the samosas any size you like.
• With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
• You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
• Fill and then moisten the top edges and press closed.
• Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
• To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
• If you have a deep fryer, you want a temperature around 375°F.
• Brown on both sides and drain on paper towel.
• Finally, you can enjoy a samosa!

Steps:

• Mix the flour oil and the salt, while using a fork mix in the water slowly, knead the though for 5-10 minutes until smooth and pliable dough.
• Form the dough into a ball and coat the outside with oil. Cover and set it aside for about 15 minutes.
• Heat a skillet on a medium-low heat.
• Knead the dough again and divide it into 8 equal portions.
• Form each portion into a ball.
• Using two balls at a time roll both in 5inch brush one with oil and put the other one on top. Press with your fingers to make sure they line up, roll on a floured surface to flatten with a rolling pin about 9-10 inches in diameter.
• Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.Place each peace on the warm skillet and leave it each side to dry it out (make sure you don't leave it too long). Remove and let it cool slightly then separate the two slowly without tearing the wrappers.
• Cover with a towel and continue to repeat the same steps until you have finished all peaces.

Steps:

• To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
• To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
• On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
• Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.

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.