Savory Beef Sambusak with Sesame Crust
Savory Beef Sambusak are delicious, flaky pastries filled with a flavorful mixture of seasoned beef, aromatic spices, and crunchy pine nuts. These delightful treats are perfect for entertaining; serve them as finger food at parties, pack them in picnic baskets, or enjoy them as a hearty snack. Their crispy sesame-coated exterior and warm, savory filling make them irresistible, ensuring they will be a hit with guests of all ages.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
All-purpose flour
3 cups (measured)
Salt
2 teaspoons (measured)
Unsalted margarine
8 ounces (at room temperature)
Cold water
1/2 cup (measured)
Sesame seeds
1/2 cup (for coating)
Finely chopped onion
1 cup (chopped)
Olive oil
2 tablespoons (for sautéing)
Chopped beef shoulder
1 lb (chopped)
Ground allspice
1 teaspoon (measured)
Salt
1 teaspoon (measured)
Ground cinnamon
1/2 teaspoon (measured)
Pine nuts
1/4 cup (chopped)
Instructions
1
In a large mixing bowl, whisk together the all-purpose flour and salt.
2
Using an electric mixer, beat the unsalted margarine until creamy, then gradually incorporate the flour mixture until it resembles coarse crumbs.
3
Add the cold water gradually, stirring until a dough forms. Knead the dough gently on a floured surface until smooth.
4
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes while you prepare the filling.
5
In a skillet over medium heat, sauté the finely chopped onion in olive oil until soft and translucent, about 5 minutes.
6
Add the chopped beef shoulder to the skillet, breaking it up with a wooden spoon. Cook until browned, about 20 minutes. Remove from heat and allow to cool slightly.
7
Stir in the ground allspice, salt, cinnamon, and pine nuts into the cooled meat mixture until well combined.
8
Preheat the oven to 400°F (200°C). Spread the sesame seeds on a large plate.
9
Remove the dough from the refrigerator and divide it into walnut-sized pieces. Shape each piece into a ball and dip one side lightly into the sesame seeds.
10
On a floured surface, roll out each ball into a 3-inch round, sesame side down. Place a teaspoon of the meat filling in the center of each round.
11
Fold the dough over to create a half-moon shape and crimp the edges tightly to seal the filling inside.
12
Arrange the pastries on ungreased baking sheets. If desired, you can freeze the unbaked sambusak at this stage, placing them in a single layer on a tray lined with wax paper before transferring them to double plastic bags for storage.
13
Bake the sambusak for 15 to 20 minutes, or until they are golden brown and puffed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beef Sambusak?
Savory Beef Sambusak are flaky pastries filled with seasoned beef, aromatic spices, and pine nuts, typically served as finger food or snacks.
What type of meat is used in the filling?
The recipe calls for one pound of chopped beef shoulder.
How is the sambusak crust made?
The crust is made from a mixture of all-purpose flour, salt, unsalted margarine, and cold water.
What gives the sambusak its signature crunch?
The pastries are coated in sesame seeds and contain crunchy pine nuts in the filling.
What spices are used to season the beef?
The beef is seasoned with ground allspice, salt, and ground cinnamon.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How long do you bake Beef Sambusak?
They should be baked for 15 to 20 minutes until they are golden brown and puffed.
Can I freeze the sambusak for later use?
Yes, you can freeze unbaked sambusak in a single layer on a lined tray before transferring them to plastic bags.
What is the recommended size for each dough portion?
The dough should be divided into walnut-sized pieces before being rolled into 3-inch rounds.
How long should the dough rest before rolling?
The dough needs to rest in the refrigerator for at least 30 minutes.
How much filling should go into each pastry?
Place approximately one teaspoon of the meat filling in the center of each dough round.
What is the shape of a sambusak?
The dough is folded over the filling to create a half-moon shape.
How are the edges of the pastry sealed?
The edges should be crimped tightly to ensure the filling remains inside during baking.
What type of oil is used to sauté the onions?
Two tablespoons of olive oil are used for sautéing the onions.
Do I need to grease the baking sheets?
No, the instructions specify using ungreased baking sheets.
How long should the onion be sautéed?
The onion should be sautéed for about 5 minutes until soft and translucent.
How do you apply the sesame seeds to the dough?
Dip one side of each walnut-sized dough ball lightly into the sesame seeds before rolling it out.
What is the preparation method for the beef?
The beef shoulder should be chopped and then browned in a skillet with sautéed onions for about 20 minutes.
How should the margarine be prepared for the dough?
The unsalted margarine should be at room temperature and beaten until creamy.
Are the pine nuts chopped or whole?
The recipe calls for 1/4 cup of chopped pine nuts.
What is the texture of the dough mixture before adding water?
The flour and margarine mixture should resemble coarse crumbs before the cold water is added.
Can these be served as a meal?
While they are perfect as appetizers or finger food, they can also be enjoyed as a hearty snack.
Is the filling cooked before it goes into the dough?
Yes, the meat mixture is fully cooked in a skillet and then cooled slightly before filling the pastries.
What cuisine does this recipe belong to?
This recipe is a part of Middle Eastern cuisine.
How many ingredients are required for this recipe?
There are a total of 12 ingredients used in this recipe.
What should the dough look like after rolling?
Each piece should be a 3-inch round with the sesame seeds on the outer side.
How is the flour incorporated into the margarine?
The flour mixture is gradually incorporated into the creamy margarine using an electric mixer.
Should the beef be drained after browning?
The recipe suggests browning the beef and allowing it to cool slightly before stirring in spices and nuts.
What is the final appearance of the baked pastries?
They should appear golden brown, puffed, and have a sesame-coated exterior.
Are these suitable for children?
Yes, they are described as a hit with guests of all ages due to their savory filling and crispy crust.