Mini Sambousak Pastries

These things are the definition of morish. One just isn’t enough, fact!

Down to business, they are a basic dough mixture that can be filled with a combination of ingredients.I am going to share my favourite,fresh mint and feta cheese. Once filled they are deep fried. 

Like most of my posts, you can make this to go with your mezze selection, starter, dinner party auderves or a rainy day just craving some pastry goodness. 

Ingredients - to serve 4 to 6 people. 

Pastry

300g of self raising flour 

200 ml of water 

Healthy pinch of salt 

Dash of olive oil 

Filling

250g feta cheese 

Handful of fresh mint 

Pinch of salt and pepper

Dash of olive oil 

Frying

Any type of cooking oil. Need enough to fill a pot, wok or deep pan half way up. 

Method

Add the flour, salt and olive oil together and give a little mix with your hands then start adding the water slowly, not all at once. You will start to see it turn into a nice dough. Once you have a dough consistency that you can manage, give it a good kneeding (fold it and press down and repeat for about 5 minutes). Let it sit in a bowl for 10 minutes whilst you prep the filling. If dry, add some water and if a bit wet more flour. 

In a bowl, add all the ingredients for the filling, get a fork/spoon/whatever and start mixing it, making sure everything is mixed evenly.

Get your dough on a surface with some flour and with a rolling pin start...rolling. You want the dough around 3mm thick, make sure it’s as level and even as possible. You then want to make series of small circlular pieces of dough, no bigger than the palm of your hand. I use a little circular pastry cutter. 

Place a healthy teaspoon of the mixture into the centre of the circle of dough. Tricky bit, take one of the edges of the pastry and fold it over to the over side, forming a semi circle. Use a fork to then press down on the

edges, this will join the pastry together and you will notice it take its form.

To cook. I use a deep saucepan but a pot or a wok is fine. You need to fill it about halfway with the oil, avoid using olive oil. When your oil has been on the flame for a couple minutes put some spare dough in to test if it’s hot enough. Add them in, around 3-4 at a time.Thirty seconds to a minute until golden brown and a little crispy is all it takes(see first pic of the blog). That’s it! 

Perfect for a starter or appetiser. So easy but one I can’t help recommendAs always, enjoy! 

Cheers 

Lawrence 

#alshamifoodie #goodvibesonly 


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