Fried Meat Sambousek
These crispy, golden crescent-shaped pastries are filled with a savory, spiced meat mixture that makes for the perfect appetizer or snack.
Ingredients
- •1 package (approx. 20 pieces) store-bought sambousek or empanada dough wrappers
- •250g (9 oz) ground beef or lamb
- •1 medium yellow onion, finely diced
- •1/4 cup pine nuts, toasted
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon ground allspice
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons vegetable oil (for the filling)
- •Vegetable oil for deep frying
- •1 egg, beaten (for sealing)
Instructions
- 1
Heat 2 tablespoons of oil in a skillet over medium heat and sauté the onion until translucent and soft.
- 2
Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned and fully cooked through.
- 3
Stir in the cinnamon, allspice, salt, pepper, and toasted pine nuts. Remove from heat and let the mixture cool completely.
- 4
Place a tablespoon of the meat mixture in the center of each dough wrapper.
- 5
Brush the edges of the dough with the beaten egg, fold the dough over to form a half-moon, and press the edges firmly with a fork to seal.
- 6
Heat about 2 inches of oil in a deep pot to 350°F (175°C).
- 7
Fry the sambousek in batches for 3-4 minutes, turning once, until they are golden brown and crispy.
- 8
Remove with a slotted spoon and drain on paper towels before serving warm.
💡 Chef tips
- Ensure the meat filling is completely cooled before stuffing the dough to prevent the pastry from becoming soggy or tearing.
- You can prepare the sambousek ahead of time and freeze them un-fried on a tray; fry them directly from frozen, adding an extra minute to the cooking time.
- For a richer flavor, add a tablespoon of pomegranate molasses to the meat mixture while it is cooking.
✅ How it should turn out
The finished sambousek should be perfectly golden and blistered on the outside with a satisfying crunch, revealing a fragrant, savory, and tender spiced meat interior.