Sambosas

Bring the authentic taste of Afghanistan to your table. With every bite, these sambosas deliver a satisfying crunch and a burst of rich, aromatic flavors, making them a must-try for any culinary adventurer.

Servings

8

Prep Time

10 Min

Cook Time

55 Min

Ingredients

4 sheets of puff pastry, thawed but not warm

1 lb ground beef

1 medium potato, peeled

2 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 cup hot water

1 cup cooked peas

2 tbsp Noshejan Afghan Masala

4 egg yolks, beaten

Instructions

Preheat oven to 425°.

Boil potato whole (pierce with a fork before) until softened (40 minutes).

Dice the potato after it has cooled enough.

While the potato is cooking, fry the beef in olive oil until browned.

Add onion and garlic and cook for 5 minutes. Stir often.

Add the hot water, cover and lower heat to medium-low. Cook for 10 minutes.

Add Noshejan Afghan Masala and mix well.

Cook for 10 minutes, adding more water if necessary to keep the meat moist.

Add potato and peas and mix well. Cook for 2 minutes. Remove from heat and set aside.

Cut the puff pastry into 2-inch wide slices lengthwise

Cut those slices into 3rds

Fill the center of each cut piece with about 1 tbsp of the meat mixture and fold into a triangle. Close the edges by pressing them together with the end of a fork.

Brush the egg yolk over the completed sambosas. Sprinkle with Noshejan Afghan Masala.

Bake for 15 minutes.

**You may have extra filling left over. Make more sambosas or eat with rice!