Recipe by Maya's Mama
This light and moist pastry is stuffed with lean ground beef and nuts, seasoned to perfection. To make this wonderful finger food or appetizer. Perfect for cold winter nights.
Top Review by Annacia
We had a cool and rainy day yesterday, it was a welcome break from the heat wave we have been having and also a perfect time for baking. I had a package of puff pastry in the freezer that had been there for months. I used that, rolled thin. for this recipe and it turned out wonderfully. I cut the amount in half as there is only two of us in the house currently. We had them for dinner with some broccolini and cole slaw. The remaining few will be dispatched with todays lunch. The 4 stars is because DH grumbled about the pine nuts and gave the recipe a 3 rating because of them as opposed to my 5. I split the difference for 4 stars.
- 1 pilsbury pie crust (personally i make my own, but in a pinch the store bought is fine)
For the Filling
- 2 1⁄4 lbs lean ground beef
- 1 onion, Big, Finely Chopped
- 1 garlic clove, Minced
- 1⁄3 cup pine nuts
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- salt, To Taste
- fresh ground black pepper, To Taste
- oil, For Frying
- 1 egg yolk
Directions See How It's Made
- In a pan cook the onion and garlic to golden brown, add Pine Nuts and cook for 2 minute more.
- add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.).
- it is vital to stir the meat to avoid the formation of big lamps of meat.
- Heat oven to 180C (350F).
- Roll out the dough to 3mm and cut 10cm circles.
- Put a tablespoon of filling in the middle of each circle and fold into half a circle. pinch the edges tightly.
- Put sambousa in oiled and floured pan (or just use a cooking parchment).
- Brush a little egg yolk on each sambusak. Bake for 30 minute or until golden brown.