Afghani Samboosak (Meat Pie)

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 40
    spring roll wrappers (approximately 8 inches square)
  • 1
    tablespoon flour
  • 1
    tablespoon water
  • oil (for frying)
  • Filling
  • 1
    small onion, minced
  • 1
    leek, cleaned and chopped
  • 2
    tablespoons olive oil
  • 12
    lb ground beef or 1/2 lb ground lamb
  • salt and black pepper, to taste
  • 12
    teaspoon cumin
  • 2
    egg whites, hard-boiled and chopped
  • oil (for frying)
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DIRECTIONS

  • Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.
  • Add the cumin and the chopped egg whites and mix well.
  • Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.
  • Place a rounded tsp of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.
  • Deep-fry in small batches until golden brown (about 3-5 minutes) and drain on paper towels.
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