CHEESE SAMBUSAK FROM INDIA
This recipe comes from Copeland Marks' book Sephardic Cooking. He attributes the recipe to the Calcutta area of India. He says that almost all the women there knew how to make them and that they are a popular snack to be served with coffee or tea. The authentic version uses a home-made type of string cheese, but you can substitute the kashkaval, mozzarella or cheddar listed below. I have made these several times, with different cheeses and they are quite good. If you use kashkaval, I suggest French feta. If you use a less strongly flavored cheese, I suggest Bulgarian feta. I freeze them and keep them on hand for unexpected guests. You just thaw them for an hour on a cookie sheet and then reheat them at 350 degrees for 10 minutes. Prep and cooking time does not include one hour of refrigeration needed before assembling and baking.
Provided by Pesto lover
Categories < 60 Mins
Time 40m
Yield 20 turnovers
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients together.
- Cut in the butter and mix with your fingers or a pastry cutter until it resembles coarse meal.
- Add the water a little at a time until you have a moist, workable dough. Knead for 2 minutes. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Blend the cheeses, the egg and the pepper in a food processor until blended but not to the cosistency of a smooth paste. You want more of a chunky paste. Put in bowl and refrigerate 1 hour.
- Divide the dough into walnut size pieces. You should get about 20. Roll each one into a round ball and then roll out into a 4 inch pancake shape.
- Place 1 heaping tsp of the cheese filling on the bottom half of the circle. Moisten the edge of the bottom half and fold the top half over onto it, to form a half-moon shape. Press the edges firmly with the tine of a fork.
- Place the turnovers on an ungreased cookie sheet and bake in a 375 degree oven for 30 minute or until light brown.
- Serve warm or at room temperature.
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Courage Adela
[email protected]These samosas were delicious! The cheese filling was perfectly melted and the pastry was crispy and flaky. I will definitely be making these again.
Amir Rao
[email protected]These samosas were a bit too spicy for my taste. I think I would have liked them better if I had used less chili powder.
George Atta Kofi snr
[email protected]These cheese samosas were amazing! They were so easy to make and they tasted even better than I expected. I will definitely be making these again.
Lola Chelsea
[email protected]I was disappointed with these cheese samosas. The pastry was tough and the cheese filling was bland.
George Mahoa
[email protected]These samosas were delicious! The cheese filling was perfectly seasoned and the pastry was flaky and crispy. I will definitely be making these again.
Dua noor Noor khan
[email protected]I've made these cheese samosas several times now and they're always a hit! They're so easy to make and everyone loves them.
68 3729
[email protected]These samosas were a bit too greasy for my taste. I think I would have liked them better if I had baked them instead of frying them.
Rajahassan Rajajoni
[email protected]I made these cheese samosas for my family and they loved them! The samosas were crispy and the cheese filling was gooey and delicious. I will definitely be making these again.
Ayanda Madondo
[email protected]These cheese samosas were a bit bland for my taste. I think I would have liked them better if I had added more spices to the filling.
Zikhona Ngidi
[email protected]These samosas were easy to make and turned out great! I used a pre-made samosa dough, which made the process even faster. The cheese filling was flavorful and the samosas were crispy on the outside and soft on the inside.
Elena Jones
[email protected]I've never had cheese samosas before, but these were delicious! The cheese was perfectly melted and the pastry was crispy. I will definitely be making these again.
Nayon Hosen
[email protected]These cheese samosas were a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.