Sambusaks

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These golden pastries taking into account bearing in mind 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 tsp salt
  • 160ml 2 3 cup olive oil
  • 1 2 tbsp iced water
  • 1 egg lightly whisked
  • bought babaganoush to service
  • 1 tbsp olive oil
  • 1 brown onion finely chopped
  • 55g 1 3 cup pine nuts
  • 300g english spinach ends trimmed finely shredded
  • 2 tbsp fresh lemon juice

The Instruction of sambusaks

  • swell the flour salt and oil in the bowl of a food processor process until combined add the water and process until the join up just comes together slant onto a lightly floured surface and knead until smooth cover considering plastic wrap place in the fridge for 1 hour to rest
  • meanwhile to make the filling heat the oil in a large frying pan greater than medium low heat go to the onion and pine nuts and cook stirring occasionally for 7 minutes or until the pine nuts are golden increase be credited with the spinach cook stirring occasionally for 5 minutes or until the spinach wilts move around in the lemon juice transfer to a bowl and set aside to cool
  • line 2 large baking trays following non stick baking paper roll out the pastry in this area 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 higher than the filling to form a triangle place nearly 1 lined tray repeat when the remaining pastry discs and filling place in the fridge for 30 minutes to rest
  • preheat oven to 200u00b0c lightly brush the pastries later than the egg bake in oven for 20 minutes or until golden advance later than babaganoush

Nutritions of Sambusaks

calories: 216 295 calories
calories: 14 grams fat
calories: 2 grams saturated fat
calories: 19 grams carbohydrates
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calories: 4 grams protein
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