Sambusa

Name: Sambusa
Prep time: 35 min
Cook time: 35 min
Total time: 85 min
Yield: 6
Cuisine: Soudan
Ingredients: 6 round brick pastry sheets, about 100 g total; 300 g beef mince with 5% fat; 120 g finely chopped onion; 2 chopped garlic cloves; 10 g washed chopped coriander leaves; 5 g washed chopped dill; 1 tsp ground coriander; Half tsp ground ginger; 20 ml sunflower oil: 5 ml filling and 15 ml brushing; Up to 2 g salt; Pinch of black pepper; 10 g flour and 15 ml water for sealing

🥟 Twelve thin crisp beef, coriander and dill triangles, an explicit oven-baked brick pastry home adaptation.

Ingredients

6 round brick pastry sheets, about 100 g total
300 g beef mince with 5% fat
120 g finely chopped onion
2 chopped garlic cloves
10 g washed chopped coriander leaves
5 g washed chopped dill
1 tsp ground coriander
Half tsp ground ginger
20 ml sunflower oil: 5 ml filling and 15 ml brushing
Up to 2 g salt
Pinch of black pepper
10 g flour and 15 ml water for sealing

Preparation

Soften onion in 5 ml oil five minutes then add and crumble beef.

Add garlic, ground coriander, ginger, salt and pepper; cook about ten more minutes until fully cooked and liquid evaporated, aiming for 75 °C in filling centre.

Off heat stir in fresh herbs. Spread filling in a clean shallow dish and cool to warm about fifteen minutes.

Preheat conventional oven 190 °C. Mix sealing flour and water. Halve pastry sheets and fold each half into a strip.

Divide filling into twelve portions. Put one at strip end and fold into enclosed triangle; seal last flap with flour paste.

Place twelve triangles on lined tray. Brush with remaining 15 ml oil and bake about twenty minutes, turning halfway, until golden and hot inside.

Serve two per person; optional sauces and salads excluded.