Cheese Sambousek
These golden, crispy Middle Eastern pastry pockets are filled with a savory, melted cheese blend that makes for the perfect appetizer or snack.
Ingredients
- •1 package (approx. 20 pieces) frozen sambousek or empanada dough wrappers
- •1 cup (120g) shredded mozzarella cheese
- •1 cup (120g) crumbled feta cheese
- •1/4 cup (10g) finely chopped fresh flat-leaf parsley
- •1/2 teaspoon dried oregano or dried mint
- •1 large egg, lightly beaten (for sealing and egg wash)
- •2 cups (480ml) vegetable oil for frying
Instructions
- 1
In a medium mixing bowl, combine the mozzarella, feta, chopped parsley, and dried herbs until well incorporated.
- 2
Lay out a dough wrapper on a clean surface and place a tablespoon of the cheese mixture in the center.
- 3
Lightly brush the edges of the dough with the beaten egg using a pastry brush or your finger.
- 4
Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal them completely so the cheese does not leak.
- 5
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
- 6
Carefully drop the sambousek into the oil in small batches, frying for 2-3 minutes per side until they are deep golden brown and crispy.
- 7
Remove the pastries with a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
💡 Chef tips
- Ensure the edges are sealed very tightly with the fork, otherwise, the cheese will melt and leak into the oil during frying.
- You can prepare these ahead of time and freeze them un-fried; fry them directly from frozen, adding an extra minute to the cooking time.
- For a healthier version, you can brush the sambousek with olive oil and bake them in a 400°F (200°C) oven for 15-20 minutes until golden.
✅ How it should turn out
The finished sambousek should be perfectly golden-brown and crispy on the outside with a warm, gooey, and salty cheese center that smells fragrant with fresh herbs.