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
- 400g (2 2/3 cups) plain flour
- 1/2 teaspoon salt
- 160ml (2/3 cup) olive oil
- 1-2 tablespoons iced water
- 1 egg, lightly whisked
- Bought babaganoush, to serve
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 55g (1/3 cup) pine nuts
- 300g English spinach, ends trimmed, finely shredded
- 2 tablespoons fresh lemon juice
The instruction how to make Sambusaks
- 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.
- 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.
- 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.
- 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 SambusaksfatContent: 216.295 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 19 grams carbohydrates
cholesterolContent: 4 grams protein