Small pastry rounds are filled with a ground meat and chickpea mixture, folded into triangles, and fried. These mini pastries can be made in batches and frozen uncooked, and they fit easily in a child’s lunchbox.
Cook the ground beef in a skillet until browned, then mix it with the onion, mashed chickpeas, cumin, and salt.
Spread the filling on a large plate and let it cool at room temperature for 15 minutes.
Place one 5 ml measure of filling in the center of each small pastry round. Moisten the edges with egg and fold into a triangle.
Heat the frying oil over medium heat and fry the sambusek for 5 minutes, until golden.
Press the pastry edges firmly when filling them, or the filling may leak out during frying. Allergens: contains egg and gluten (pastry).
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