Sambosa Recipe-- EASY & QUICK Afghan meat filled pastry pockets
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Sambosa are the Afghan cousin to what many other cultures call samosas or sambusak, clearly a cross cultural favorite dish for many. The Afghan iteration is baked instead of fried, unlike its cousins. It is also often enjoyed as a brunch item, sprinkled with powdered sugar and crushed pistachios. However, this particular day I was preparing them for a pre-dinner appetizer and thus kept them plain in their original form. Whichever way you take yours, these little bites of puff pastry stuffed with beef are a light yet filling side to add that are great to add to any meal. Noshejaan!
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Empanada - Pastry Pockets - By VahChef @ VahRehVah.com
An empanada or empada, is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America, and parts of Southeast Asia
Ingredients:
Lamb meat 500 g
Olive oil 2 tb
Onion chopped 1 n
Garlic chopped 1 ts
Green chilly chopped 2 n
Green peas ½ c
Chopped carrots 2 n
Bell pepper chopped 1 n
Raisins 8 n
Cumin powder 1 ts
Potato 1 n
Chilly powder 1 tb
Salt
Coriander chopped
Baking soda ¼ ts
Vinegar ½ c
Egg 2 n
Coriander chopped 1 b
All purpose flour
Garam masala 1 tb
Baking powder 1 pi
Butter 1 tb
Directions:
Heat the olive oil in a pan add chopped onions, once the onions are sautéed, add chopped garlic, chopped green chilly, cumin powder, add small pieces of potatoes, small pieces of carrot, green peas, and add mince meat, chilly powder mix all this, lid on and let it cook for medium flame for few minutes.
Add, salt, bell pepper, add raisins, cook for some time, add chopped coriander, garam masala, keep it aside, let it cool
For the dough
Take a small bowl add egg, vinegar, salt and water, and mix it,
Take a bowl add all purpose flour, baking powder, add butter and pour the mixture (eggs, vinegar) and mix it like a dough,
make a big sheet and cut them in to a round disc and apply the egg wash and stuff the meat mixture inside, and press the edges and deep fry the pockets /pot stickers.
Serve hot this with chutney.
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Recipes for Leftovers: Pork Pie Puff Pastry Pockets
Pork pie puff pastry pockets is a delicious recipe for leftovers! You don't have to use pork but you can use whatever meat you already have on hand as long as it's cooked. In my opinion meats, like pork, are usually outstanding on the first night. I'm not a fan of how some meats and vegetables transform after a night in the fridge. Especially pork. I prefer to repurpose my leftovers which is why you'll find a lot of recipes for leftovers that work for what you have left from last night's dinner.
I used one 17.3 ounce box containing 2 sheets and I was able to make four pockets with enough filling left over to make a pot pie. If you want to use the filling to make as many pockets as possible, I recommend using three 17.3 ounce packages of puff pastry sheets. You should be able to make 12 pockets. Depending on how much of the pork and vegetable mixture you add, you might have some left over.
Recipes for Leftovers: Pork Pie Puff Pastry Pockets
Ingredients:
three 17.3 ounce boxes of frozen puff pastry sheets
2 1/2-3 cups of cubed and cooked pork
1 medium diced onion
32 oz. frozen mixed vegetables, peas, carrots, corn and beans
2 1/2 cups of heavy cream
salt and pepper
1/2 tsp. onion powder
1 tsp. garlic powder
2 egg whites scrambled with 2 tsp. water
Thaw puff pastry sheets ahead of time, following the directions on the box.
In a large mixing bowl add pork, onions and frozen vegetables.
Now add in seasonings, then pour in heavy cream.
Stir thoroughly to coat ingredients with cream.
Lightly flour a clean, dry and flat work surface.
Lay out one pastry sheet and roll out, keeping it in a rectangle shape.
Imagine a line down the center of the puff pastry. That will be your fold line. Leave about 1 1/2 inches around the edges for folding and cutting.
Add enough mixture for two pockets.
Brush egg white mixture around the edges before folding over.
Pinch ends shut with your fingers or you can use a cutter.
Place on baking sheet lined with a silicone mat, parchment paper or buttered generously.
Lay out your next sheet of puff pastry and repeat until all your sheets are used.
Brush egg white mixture on top of each puff pastry pocket.
Bake at 350 until pastry is a beautiful golden brown, about 20-25 minutes, rotating the pans if necessary.
Enjoy!
Gold, not appetizer! Puff pastry from the store and minced meat - delicious bags!
Gold, not appetizer! Puff pastry from the store and minced meat - delicious bags!
Ingredients:
puff pastry - 500 g (17.64 oz)
minced meat - 500 g (17.64 oz)
salt - 5 g (0.18 oz)
black pepper - 5 g (0.18 oz)
onion - 1 piece
eggs - 1 piece
Tray size 20 X 30 cm (8 x 12 in)
IN THE OVEN 180 ˚C (356 °F)/30 MIN
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