Sambousek Dough and Fillings
This is a sambousek recipe with thin homemade dough made from 3 cups of water, 3 cups of flour, 1 tablespoon of cornstarch, and 1 teaspoon of salt. The dough is spread in a warm skillet into thin sheets and covered so it does not dry out. The first filling is chicken with onion, mixed-color bell peppers, salt, white pepper, ginger, and curry; the second is slightly fatty lamb with sausage spice blend, garlic, white vinegar, and Kashkaval cheese. Fry the pieces over medium heat until golden.
A homemade dough for sambousek, with different filling ideas for the pastry triangles.
Like savory hand pies or turnover dough.
Ingredients
- 3 cups Water
- 3 cups Flour
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- half a kilo Chicken breast
- half an onion Onion
- 1 bell pepper of each color available to you Mixed-color bell peppers
- 3/4 teaspoon Salt
- 1/4 teaspoon White pepper
- half a teaspoon Ginger
- 1 teaspoon Curry
- 250 grams Slightly fatty lamb
- a little Sausage spice blend
- 2 cloves Garlic
- a drop White vinegar
- Kashkaval cheese
- Boiled chicken breast
Instructions
- In a bowl, mix 3 cups of water with 3 cups of flour, 1 tablespoon of cornstarch, and 1 teaspoon of salt until the mixture is smooth.
- In the same bowl, strain the mixture through a sieve until any lumps disappear.
- Leave the mixture to rest in the bowl for 5 minutes.
- Heat the skillet over medium heat until warm, not very hot.
- Pour a little of the mixture into the skillet and swirl the skillet until it is coated with a thin layer of batter.
- Leave the sheet in the skillet until it dries and releases from the edges, then lift it from one side.
- Place the sheet on a cloth and cover it so that it does not dry out.
- Repeat the same steps for all the sheets, wiping the skillet between each one.
- To prepare the chicken filling, place half a kilo of chicken breast cut into small cubes in a food processor, or leave it boiled and then shredded if boiled chicken breast is used.
- To prepare the chicken filling, put half an onion and 1 bell pepper of each available color in a food processor, then pulse until finely chopped.
- To prepare the chicken filling, add 3/4 teaspoon of salt, 1/4 teaspoon of white pepper, half a teaspoon of ginger, and 1 teaspoon of curry to the filling bowl.
- In the skillet, cook the chicken and vegetable mixture over medium heat for 3 minutes, then remove it and let it cool.
- To prepare the meat filling, place 250 grams of slightly fatty lamb in a bowl.
- Add a little sausage spice blend, 2 finely minced garlic cloves, a drop of white vinegar, and Kashkaval cheese to the bowl of meat.
- Knead the meat filling with the additions until it becomes one mass.
- Shape the meat filling into fingers.
- Place a filling finger on a thin piece of dough.
- Close the sambousek or spring roll, using a little of the water, flour, cornstarch, and salt mixture to seal each piece.
- The pieces can be stored in the freezer and fried later, but they should be taken out shortly before frying.
- In the skillet, fry the sambousek over medium heat until golden and cooked through inside.
- Drain the pieces after frying in a colander, not on kitchen paper towels.