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 (125g) crumbled feta cheese
- •1 cup (125g) shredded mozzarella cheese
- •1/4 cup finely chopped fresh parsley
- •1/2 teaspoon dried oregano or dried mint
- •1/4 teaspoon black pepper
- •1 large egg, lightly beaten (for sealing and egg wash)
- •2 cups vegetable oil for frying
Instructions
- 1
In a medium bowl, combine the crumbled feta, shredded mozzarella, chopped parsley, dried oregano, and black pepper until well mixed.
- 2
Lay out the dough wrappers on a clean surface. Place about one tablespoon of the cheese mixture into the center of each wrapper.
- 3
Lightly brush the edges of the dough with the beaten egg using a pastry brush or your fingertip.
- 4
Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal them completely, ensuring no cheese can leak out during frying.
- 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
Fry the sambousek in batches for 2 to 3 minutes per side, or until they are golden brown and crispy.
- 7
Remove the sambousek with a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
💡 Chef tips
- 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.
- You can assemble the sambousek ahead of time and keep them in the refrigerator for up to 4 hours before frying, or freeze them raw for up to a month.
- Ensure the edges are sealed very tightly with the fork, as any gaps will cause the cheese to leak into the oil while frying.
✅ How it should turn out
The finished sambousek should be perfectly golden and crispy on the outside with a warm, gooey, and savory cheese center that has a slight tang from the feta.