Sambosa are so perfectly emblematic of Afghan cuisine. They can be served for brunch, as a snack, as a lunch item of its own. On so many occasions, sambosa is the perfect addition to the table. The flaky puff pastry shell baked delicately with the savory ground beef complements the scrumptious sweet powdered sugar on top. It’s a nice cultural twist to a food that is found in so many variations across so many cultures.
Ingredients
Method
- Preheat your oven to 400 degrees F.
- Begin by cooking the filling of your sambosa, which is the cooked ground beef. Peel and dice your onion.
- To a large pot, add your oil and onion. Fry until golden brown.
- Once the onion is golden brown, add your ground beef, salt, and water. Continue to stir and cook on medium high heat until all of the water has evaporated.
- Set cooked ground beef into a large bowl
- De thaw your frozen puff pastry sheets for 40 minutes.
- Using a cutting board, lay out the puff pastry sheet and cut it into three equal columns. Then cut each column into 3 equal squares. You will have 9 equal squares per puff pastry sheet.
- Using a tablespoon, scoop one tablespoon of ground beef filling into the center of the puff pastry square.
- Fold the square from one corner to the opposite corner, forming a triangle. Begin pressing the sides down together to seal the edges.
- Use a small fork to then press along the edges to give a final seal to the sambosa and create a decorative border.
- Place on to a greased baking sheet when complete. Once all sambosa are on the baking sheet, use a spray oil to generously cover the triangles with oil. Can also alternatively give them an egg wash or brush on melted butter.
- Bake in the oven for 15-20 minutes, until the tops are golden brown.
- Remove from the oven and let cool down. Once cooled, use a sieve to dust powdered sugar on the sambosa. Optionally can also add crushed pistachio on top when serving.
