Cheese Sambousek
These golden, crispy Middle Eastern pastries are filled with a savory, molten cheese blend that makes for the perfect appetizer or snack.
Ingredients
- •1 package (approx. 20 pieces) frozen sambousek or empanada dough wrappers
- •1 cup (150g) crumbled feta cheese
- •1 cup (100g) shredded mozzarella cheese
- •1/2 cup (50g) finely chopped fresh parsley
- •1/2 teaspoon dried oregano or dried mint
- •1/4 teaspoon black pepper
- •1 egg, beaten (for egg wash)
- •Vegetable oil for frying (or olive oil for brushing if baking)
Instructions
- 1
In a medium mixing bowl, combine the feta, mozzarella, chopped parsley, dried herbs, and black pepper until well incorporated.
- 2
Lay out the dough wrappers on a clean surface. Place about one tablespoon of the cheese mixture in the center of each wrapper.
- 3
Lightly brush the edges of the dough with a little water or beaten egg. Fold the dough over to create a half-moon shape.
- 4
Use a fork to crimp and seal the edges tightly to ensure no cheese leaks out during cooking.
- 5
To fry: Heat about an inch of oil in a deep skillet over medium-high heat. Fry the sambousek in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- 6
To bake: Preheat oven to 400°F (200°C). Place sambousek on a parchment-lined tray, brush with egg wash, and bake for 15-20 minutes until golden.
💡 Chef tips
- For a more authentic flavor, use a mix of Akkawi cheese and feta if you can find it at a Middle Eastern grocer.
- You can assemble these ahead of time and freeze them raw on a tray; once frozen, transfer to a bag and fry directly from frozen, adding an extra minute to the cooking time.
- Do not overfill the pastries, or the steam will cause them to burst open during the cooking process.
✅ How it should turn out
The finished sambousek should be perfectly golden-brown and shatteringly crisp on the outside, revealing a hot, stretchy, and savory herb-flecked cheese center.