Sambusa

Name: Sambusa
Prep time: 25 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 6 round wheat brick pastry sheets, about 100 g total; 250 g 5%-fat minced beef; 100 g peeled chopped onion; 80 g peeled finely grated carrot; 10 ml sunflower oil: 5 ml filling, 5 ml brushing; Half tsp ground cumin; Pinch black pepper and up to 1 g salt; 10 g wheat flour and 20 ml water for sealing

🔺 Twelve thin triangular wheat pastries with beef, onion and carrot, baked.

Ingredients

6 round wheat brick pastry sheets, about 100 g total
250 g 5%-fat minced beef
100 g peeled chopped onion
80 g peeled finely grated carrot
10 ml sunflower oil: 5 ml filling, 5 ml brushing
Half tsp ground cumin
Pinch black pepper and up to 1 g salt
10 g wheat flour and 20 ml water for sealing

Preparation

Soften onion and carrot in 5 ml oil five minutes. Add beef, cumin and pepper, break up and cook about seven minutes until fully cooked without loose liquid.

Off heat salt lightly and cool briefly ten minutes, not long at room temperature.

Preheat conventional oven 200 °C. Halve sheets, fold curved edge towards straight edge to form strips. Mix sealing flour and water.

Divide filling twelve ways, place one portion at strip end, fold successive triangles without tearing and seal flap with flour-water paste.

Place twelve on lined tray, brush with remaining 5 ml oil. Bake about eighteen minutes turning halfway until crisp golden and filling 75 °C centre.

Extend as needed without burning edges. Briefly cool and serve three per portion. Declared oven adaptation with precooked filling, not street frying.