These golden pastries with spinach and pine nuts are so tasty, they might become as popular at your place as they are in Egypt.

The ingredient of Sambusaks

  1. 400g (2 2/3 cups) plain flour
  2. 1/2 teaspoon salt
  3. 160ml (2/3 cup) olive oil
  4. 1-2 tablespoons iced water
  5. 1 egg, lightly whisked
  6. Bought babaganoush, to serve
  7. 1 tablespoon olive oil
  8. 1 brown onion, finely chopped
  9. 55g (1/3 cup) pine nuts
  10. 300g English spinach, ends trimmed, finely shredded
  11. 2 tablespoons fresh lemon juice

The instruction how to make Sambusaks

  1. Combine the flour, salt and oil in the bowl of a food processor. Process until combined. Add the water and process until the mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
  2. Meanwhile, to make the filling, heat the oil in a large frying pan over medium-low heat. Add the onion and pine nuts, and cook, stirring occasionally, for 7 minutes or until the pine nuts are golden. Add the spinach. Cook, stirring occasionally, for 5 minutes or until the spinach wilts. Stir in the lemon juice. Transfer to a bowl and set aside to cool.
  3. Line 2 large baking trays with non-stick baking paper. Roll out the pastry on a lightly floured surface to a 2mm-thick disc. Use a 10cm-diameter round pastry cutter to cut 16 discs from the pastry. Place 2 teaspoonfuls of the filling in the centre of 1 pastry disc. Fold the pastry over the filling to form a triangle. Place on 1 lined tray. Repeat with the remaining pastry discs and filling. Place in the fridge for 30 minutes to rest.
  4. Preheat oven to 200u00b0C. Lightly brush the pastries with the egg. Bake in oven for 20 minutes or until golden. Serve with babaganoush.

Nutritions of Sambusaks

fatContent: 216.295 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 19 grams carbohydrates
cholesterolContent: 4 grams protein

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