Sweet pumpkin sambusek with oregano

Sweet pumpkin sambusek with oregano

By
From
New Feast
Makes
16
Photographer
Alan Benson

Sambusek are one of the best-loved Middle Eastern pastries, eaten as a snack or as part of a mezze spread. Typically, they are half-moon shaped, with a pretty pinched edge. They are usually filled with cheese, spinach or minced lamb, but we like to ring the changes with other spiced vegetables.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 tablespoon butter
1 large shallot, very finely chopped
400g butternut pumpkin flesh, grated
1 teaspoon salt
1 1/2 tablespoons golden caster sugar
freshly ground black pepper
1 egg, beaten
80g feta, finely crumbled
1 tablespoon shredded oregano leaves
egg wash, made from 1 egg and 1 teaspoon water

Pastry

Quantity Ingredient
200g self-raising flour, plus extra for dusting
30g butter, cubed and chilled, plus extra for greasing
1/4 teaspoon salt
pinch sugar
50-100ml warm water

Method

  1. To make the pastry, combine the flour, butter, salt and sugar in the bowl of a food processor and whiz until the mixture is the consistency of fine breadcrumbs. Gradually add enough warm water for the mixture to just come together into a dough. Tip onto a work surface and shape it into a round. Wrap in cling film and rest for 30 minutes before using.
  2. Heat the oil and butter in a large frying pan. Add the shallot and sweat gently for 5–10 minutes, until soft and translucent. Increase the heat to medium, add the grated pumpkin and sauté for around 10 minutes, stirring from time to time, until the pumpkin is soft. Stir in the salt, sugar and pepper. Remove from the heat and leave to cool. When cold, mix in the egg, feta and oregano.
  3. When ready to make the sambusek, preheat the oven to 180°C and lightly grease a large baking sheet.
  4. On a floured work surface, roll out the pastry to a thickness of about 3 mm and cut out 16 circles with an 8 cm pastry cutter. Place a spoonful of filling on one half of the circle and brush the other half with a little egg wash. Fold the pastry over the filling to make a half-moon shape and pinch or crimp the edge to seal. Brush with more egg wash and repeat with the remaining pastry and filling.
  5. Carefully lift the sambusek onto the prepared baking sheet and bake for about 15 minutes, or until golden brown. Transfer to a wire rack and allow to cool briefly.
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