How long does it take to make Filled pastry?

Baked at 180–190°C (355–375°F) for 20–30 minutes, after brushing with egg and sprinkling with sesame, until the pastry is golden underneath too.

1 hr 52 minTotal

26 minActive time

1 hr 26 minSetting

#	What to do	How long
1	In a bowl, mix the flour and salt	1 min
2	Add the oil and the water and Knead about 5 minutes	5 min
3	Cover and let the dough rest 30 minutes at room temperature	30 min
4	Heat the olive oil in a wide pan over medium heat	3 min
5	Add the onion and fry 5–8 minutes, stirring now and then	6 min
6	Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring	2 min
7	Break it up with a wooden spoon and fry for 5–7 more minutes, stirring	6 min
8	Season with salt and black pepper	1 min
9	Remove from the heat and cool the filling completely, about half an hour	30 min
10	Roll out the dough thin, to 2–3 mm, and cut into into rounds of about 10 cm	3 min
11	Place a spoonful of cooled filling in the center of each piece, fold into half-moons and seal the edges well with a fork	1 min
12	Arrange on a baking sheet lined with parchment paper	1 min
13	Bake in an oven preheated to 190°C (375°F) 20–25 minutes	22 min

If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.
Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
Fill dough only with completely cooled filling: a hot filling softens the dough, makes it hard to seal and makes the pastry soggy inside.
Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.

Seal well and press with a fork all along the edges, and don't overfill: a pastry that opens in the oven loses its filling, and in the fryer it fills with oil.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

Oil-and-water dough for sambusak: about ¼ cup oil per cup of flour, and lukewarm water until the dough is soft and not sticky.
Fried: oil 4–5 cm deep, frying by color until the pastry is golden. Thin pastry around a cooked filling needs a minute or two per side.
Brik: a thin pastry sheet filled with spiced egg (sometimes with potatoes or meat), folded into a triangle or half-moon and deep-fried; in the tuna version, egg is mixed with drained tuna and chopped parsley, with salt and pepper.