Potato Sambousek
These golden, crispy Middle Eastern pastries are filled with a savory, spiced potato mixture that makes for the perfect vegetarian appetizer or snack.
Ingredients
- •1 package (approx. 20 pieces) frozen sambousek dough or puff pastry squares
- •3 medium russet potatoes, peeled and cubed
- •1/2 cup frozen peas, thawed
- •1/4 cup finely chopped fresh cilantro
- •1/2 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/2 teaspoon chili powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons olive oil
- •1 egg, beaten (for egg wash)
Instructions
- 1
Boil the cubed potatoes in salted water until fork-tender, about 10-12 minutes, then drain well.
- 2
In a medium bowl, mash the potatoes until smooth, then stir in the peas, cilantro, cumin, coriander, chili powder, salt, pepper, and olive oil.
- 3
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 4
Place a tablespoon of the potato mixture in the center of each pastry square.
- 5
Fold the dough over to form a triangle or half-moon, and use a fork to crimp the edges tightly to seal.
- 6
Arrange the sambousek on the prepared baking sheet and brush the tops lightly with the beaten egg.
- 7
Bake for 15-20 minutes or until the pastries are puffed and golden brown.
💡 Chef tips
- For a richer flavor, add a tablespoon of toasted pine nuts or caramelized onions to the potato filling.
- These can be assembled ahead of time and kept in the refrigerator for up to 4 hours before baking.
- Serve with a side of cooling tahini sauce or a fresh cucumber-yogurt dip.
✅ How it should turn out
The finished sambousek should have a shatteringly crisp, golden-brown crust that gives way to a soft, aromatic, and warmly spiced potato interior.