Plan ahead for Diwali with these easy feta and mint sambousek pastries that can be shaped and frozen ahead of time
|Prep time||20 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the dough, combine the cake flour, salt and fine grain white sugar in a bowl. Rub the softened, salted butter into the mixture until it resembles coarse breadcrumbs.
Make a well in the centre and stir in the water.
Work the mix until a soft dough forms, then knead for about 5 minutes or until smooth
Divide into 15g (walnut-sized) balls, place on a tray and cover. Set aside.
To make the filling, combine all of the ingredients including the garlic clove in a bowl and season well with salt and pepper.
To assemble, take a ball of dough and flatten it into a disc, either by hand or using a rolling pin. Holding the disc, place a teaspoonful of the spinach filling in the centre.
Fold over one side and press the edges together to make a semi-circle, folding and twisting the edges over to give the pastry a finished look.
At this point, you can choose to freeze the sambousek for up to a month.
To cook, preheat a deep-fryer with oil to 180°C. Fry 4-5 of the sambousek at a time for about 5 minutes, flipping over halfway.
Place the fried sambousek on paper towels to drain, then serve immediately.