Recipe : Lamb Sambousek

750g minced lamb
1 onion finely diced
2 ½ tbsp harissa or all spice
1 tsp dried mint
1 tbsp olive oil
1 tsp pepper
1 ½  tsp salt
4 tbsp pine nuts
1 egg
¼ cup sesame seeds to top
Careme Puff Pastry



  1. Heat pan on medium heat and add olive oil.
  2. Add onion and saute until translucent. Add lamb and cook till the meat is browned. Add seasoning harissa, pepper and salt and mix until well combined. Turn off the heat and mix in dried mint and pine nuts. Set aside to cool.
  3. Pre-heat oven to 180C and line a tray with baking paper.
  4. Once the pastry sheet has thawed, use a round cookie cutter (9 cm) to cut out circles of dough on the pastry sheet.
  5. Beat egg in a bowl and set aside.
  6. Place 1 tbsp of filling in the center of the circle. Fold the circle in half over the filling. Seal by pressing the edges gently with a fork to form a half moon shape. Brush top with egg wash and sprinkle sesame seeds.
  7. Bake for 15 minutes (or as per instructions on pastry sheet box)



*Use any leftover meat fillings for wraps

*Sambousek can be assembled and frozen for up to 1 month to be baked at a later date.


 Recipe by Sarah Ahmed : @nourish.glow.repeat



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