Purim always gets me excited about making sambusak. These little golden triangular pastries filled with savory goodness are such a hit at our Purim seudah, and honestly, they disappear faster than I can make them. The kids love helping me fold them, even though half end up looking more like wonky purses than proper triangles. Sambusak have roots throughout the Middle East and North Africa, with each region adding its own twist. Some folks make them with cheese, others with meat, and plenty go the vegetarian route with spinach or potatoes. I've settled on a potato and onion filling that's hearty but not too heavy. The secret is getting the potatoes just tender enough to mash slightly but not so soft they turn to mush. The pastry dough is where things get interesting. You want it sturdy enough to hold the filling without tearing, but tender enough that it's not like biting into cardboard. I use a combination of oil and a little bit of warm water, which makes the dough pliable and gives you those lovely crispy edges when they bake. Rolling them thin takes some practice, but don't stress if they're not perfectly uniform. These work beautifully as part of a Purim spread alongside other finger foods, or you can serve them as a light lunch with a simple salad. They keep well for a day or two and actually reheat nicely in the oven. I usually double the batch because they're perfect for freezing before baking, which means you can have fresh sambusak ready whenever you need them.