Sambusa

🥟 Twelve baked brick-pastry triangles with beef and peas; four portions of three.

Ingredients

• 6 round brick-pastry sheets, about 120 g total, halved
• 300 g fresh minced beef
• 100 g finely sliced onion
• 80 g frozen peas
• 6 g chopped garlic
• 5 g grated fresh ginger
• 10 g washed chopped coriander
• 2 g curry powder
• 20 ml neutral vegetable oil: 10 ml pan, 10 ml brushing
• 10 g wheat flour for sealing
• 15 ml drinking water for sealing paste
• 3 g salt, adjusted
• 1/2 teaspoon black pepper

Preparation

Prepare vegetables and herbs on a clean board; keep beef refrigerated. Set out shallow cooling dish.

Heat 10 ml oil; soften onion five minutes, garlic and ginger one minute, then crumble beef and cook 5–7 minutes.

Add frozen peas, curry, salt and pepper; cook about five minutes until beef reaches at least 71 °C and peas are cooked. Add coriander and evaporate excess moisture.

Spread filling shallowly and cool about 15 minutes until no longer hot. Refrigerate promptly if assembly is delayed.

Heat conventional oven to 200 °C. Mix 10 g flour with 15 ml water; halve wrappers and protect unused pieces.

Fold each half into a strip. Place one twelfth filling near an end, fold diagonally edge to edge into a triangle and seal final flap with paste; make twelve.

Place on parchment-lined tray, brush with remaining 10 ml oil and bake 12–15 minutes, turning halfway, until golden with hot filling.

Serve four portions of three after brief resting. Refrigerate leftovers promptly and use within 24 hours after thorough oven reheating; sauces separate.