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Sambusaks
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Delicious golden pastries filled with spinach and pine nuts, inspired by Egyptian flavors.
Ingredients:
400g (2 2/3 cups) plain flour
1.20 gm salt
160ml (2/3 cup) olive oil
1-40.00 gm iced water
1egg, lightly whisked
Bought babaganoush, to serve
18.20 gm olive oil
1brown onion, finely chopped
55g (1/3 cup) pine nuts
300g English spinach, ends trimmed, finely shredded
42.00 gm fresh lemon juice
Instructions:
In the bowl of a food processor, blend flour, salt, and oil until combined. Slowly add water and process until the dough forms. Transfer the dough to a floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 1 hour to rest.
In a large frying pan over medium-low heat, sauté the onion and pine nuts in oil until the pine nuts turn golden, about 7 minutes. Add the spinach and cook until wilted, about 5 minutes. Stir in the lemon juice, then transfer the filling to a bowl and let it cool.
Prepare 2 large baking trays with non-stick baking paper. Roll out the pastry thinly on a floured surface and cut out 16 10cm round discs. Spoon 2 teaspoons of filling onto the center of each disc, then fold into a triangle shape. Place the pastries on the lined tray and chill in the fridge for 30 minutes.
Preheat oven to 200°C. Gently coat pastries with the egg wash. Bake until golden, about 20 minutes. Enjoy with babaganoush.