Sambusak (Filled Beef Pastries)

"Sambusak is one of my favorite pastries. You can serve them on trays at a party (great finger food) and they are great on picnics and bag lunches."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Yields:
60 pastries
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ingredients

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directions

  • To make the pastry, first combine the flour and salt.
  • Using an electric mixer, cream the margarine and gradually blend in the flour mixture.
  • Add the water.
  • Knead until a ball forms.
  • Let the dough rest as you prepare the filling.
  • To make the meat filling, saute the onion in oil until soft and translucent, about 5 minutes.
  • Add the chopped meat and brown it, breaking it up with a wooden spoon, about 20 minutes.
  • Let meat cool, then add the spices and pine nuts.
  • Preheat the oven to 400 degrees F.
  • Spread the 1/2 cup of sesame seeds on a large plate.
  • Break off walnut size pieces of dough.
  • Shape each into a ball and dip it lightly on one side into the sesame seeds, then roll it, seed side down, into a 3-inch round.
  • Place a teaspoon of filling in the center of the round.
  • Fold it over to make a half-moon and crimp the edges together tightly so that filling will not burst through.
  • (Sambusak can be frozen at this point. Place them in a single layer on a tray lined with wax paper and freeze them. Place frozen sambusak in double plastic bags and return them to the freezer. To bake frozen pastries, place them on ungreased baking sheets ) Place pastries on ungreased baking sheets and bake them for 15 to 20 minutes, or until golden.

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Reviews

  1. These are really good. I added more cinnamon and allspice. Also, a fourth a teaspoon of curry powder gives a little extra flavor. I added a couple of tablespoons of fat free sour cream to keep the meat mixture together. Serve this with honey on the side and you can't go wrong. Very GOOD!
     
  2. I loved the flavor of the meat, but I found the pastry to be very dry. I've never made Sambusak before, but I think it was dry because mine had too much the pastry per bite and not enough of the meat (I didn't roll the dough thin enough). This has great appetizer potential - I just need to get the hang of it!
     
  3. We all enjoyed these very much. Did take note of other reviewers & added more spice. Also added a dash of chilli as my son loves things 'hot'! Thanks Mirj!
     
  4. LOVE it! TRUE! Would definate agree with last two who did review! Added more allspice, cinnamon and tablespoons sour cream! These are so versatile...an entertainer's dream! Re "Break off walnut size pieces of dough".... Followed the recipe...used ground beef instead of shoulder...worked for me.. Sorry to say, made 25, true! No way near the 60 pastries quoted too! THANKS!
     
  5. I substituted lamb for the beef and also cut the recipe in half. I didn't have quite enough lamb for the filling so I diced up small one medium potato. Forgot to add the cinnmaom so I lightly sprinkled cinnamon on top. How did I forgot to do that? This turned out to be a multi-cultural recipe since I used my tortilla press from Mexico to flatten the dough and a Chinese dim sum whatsamabob to shape the sambusak. Lightly brushed with olive oil on top of the sambusak and added a sprinkle of cinnamom. The dough was light and flaky, not dry at all. But the best part were that these sambusak, unlike most I've tried were not greasy or heavy due to the fact they are baked, not fried-a big plus! Next time I am definitely going to make the full batch and freeze half for later. Thank you again, Mirj!! cg
     
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Tweaks

  1. LOVE it! TRUE! Would definate agree with last two who did review! Added more allspice, cinnamon and tablespoons sour cream! These are so versatile...an entertainer's dream! Re "Break off walnut size pieces of dough".... Followed the recipe...used ground beef instead of shoulder...worked for me.. Sorry to say, made 25, true! No way near the 60 pastries quoted too! THANKS!
     
  2. I substituted lamb for the beef and also cut the recipe in half. I didn't have quite enough lamb for the filling so I diced up small one medium potato. Forgot to add the cinnmaom so I lightly sprinkled cinnamon on top. How did I forgot to do that? This turned out to be a multi-cultural recipe since I used my tortilla press from Mexico to flatten the dough and a Chinese dim sum whatsamabob to shape the sambusak. Lightly brushed with olive oil on top of the sambusak and added a sprinkle of cinnamom. The dough was light and flaky, not dry at all. But the best part were that these sambusak, unlike most I've tried were not greasy or heavy due to the fact they are baked, not fried-a big plus! Next time I am definitely going to make the full batch and freeze half for later. Thank you again, Mirj!! cg
     

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<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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