Baked Vegetable Sambusak

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, salt and yeast.

   Bowl
2. 2
   Add the olive oil and the water and Knead about 8 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

For the Pastry Filling

1. 4
   Mix the potatoes, onion, peas, cilantro, cumin, turmeric, paprika, salt and black pepper in a bowl.

   Bowl
2. 5
   Roll out the dough thin, to 2–3 mm, and cut into into rounds of about 10 cm.

   ⚙ Rolling Out DoughRolling pinKnife

   💡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.
3. 6
   Place a spoonful of cooled filling in the center of each piece, fold into half-moons and seal the edges well with a fork.

   💡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.
4. 7
   Arrange on a baking sheet lined with parchment paper.

   Baking panParchment paper
5. 8
   Bake in an oven preheated to 200°C (390°F) 25 minutes, until the pastries are puffed and golden underneath too.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.