Ingredients
Method
Make the Dough
- In a large bowl, whisk together flour, salt, and baking powder.
- Make a well in the center and add the oil. Using your fingers, rub the oil into the flour mixture until it resembles coarse crumbs.
- Gradually add warm water, starting with 1/2 cup, mixing until the dough comes together. Add more water as needed to form a soft, pliable dough.
- Knead the dough on a lightly floured surface for 5-6 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
Prepare the Filling
- Boil the diced potatoes in salted water until tender, about 12-15 minutes. Drain well and let cool slightly.
- Heat oil in a large skillet over medium heat. Add onions and cook until softened and lightly golden, about 8-10 minutes.
- Add garlic, cumin, and paprika. Cook for another minute until fragrant.
- Add the cooked potatoes to the skillet and mash them roughly, leaving some chunks for texture. Season with salt and pepper.
- Stir in chopped parsley and let the filling cool completely before assembling.
Assemble and Bake
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Divide the dough into 24 equal pieces. Roll each piece into a thin circle, about 4-5 inches in diameter.
- Place about 2 tablespoons of filling in the center of each circle. Brush the edges lightly with water.
- Fold the dough over to create a half-moon shape, then bring the two corners together and pinch to form a triangle. Press edges firmly to seal.
- Place sambusak on prepared baking sheets. Brush tops with beaten egg and sprinkle with sesame seeds if using.
- Bake for 22-25 minutes until golden brown and crispy. Serve warm or at room temperature.
Notes
Sambusak can be assembled and frozen before baking. Place them on a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the cooking time. The filling can be made up to 2 days ahead and refrigerated. Let it come to room temperature before assembling. For a richer dough, you can substitute 2 tablespoons of the oil with melted margarine.