Small dough discs are filled with a ground meat and chickpea mixture, sealed into triangles and fried. Made in large batches and freezable raw, these mini pastries fit easily into a child's lunchbox.
Cook the ground beef in a pan until it browns, then mix with the onion, mashed chickpeas, cumin and salt.
Spread the filling over a wide plate and let it cool at room temperature for 15 minutes.
Spoon a dessertspoon of filling into the centre of each small dough disc, moisten the edges with egg and fold into a triangle.
Heat the frying oil over medium heat and fry the sambusek until golden, about 5 minutes.
Press the edges firmly when filling the discs, or the filling will leak out while frying. Allergens: contains egg, gluten (pastry).
If you want to freeze some before frying, arrange them in a single layer on a tray to freeze first, then transfer to a bag once solid.
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