Total Time:
Servings:Ingredients
For the Filling
2 Tbsp vegetable oil
2 cups yellow onions, thinly sliced
1 Tbsp brown sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom
¼ tsp ground cumin
¼ tsp ground coriander
pinch of cayenne pepper (adjust to preference)
2 cups DOLE Chef-Ready Cuts Diced Apples, thawed
¼ cup fresh cilantro, chopped
salt and pepper to taste
For the Dough
2 cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
¼ cup cold vegetable shortening
¼ cup ice water (more as needed)
1 egg yolk, beaten with 1 Tbsp water (for egg wash)
If Frying (optional)
vegetable oil
Directions
For the Filling
- In a large skillet, heat vegetable oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, for about 10 minutes.
- Stir in the brown sugar, cinnamon, ginger, cardamom, cumin, coriander, and cayenne pepper. Cook for another minute, allowing the spices to release their aroma.
- Add the diced apples and cook for 5-7 minutes, or until the apples soften slightly but still retain some of their shape.
- Remove from heat and stir in the chopped fresh cilantro. Season with salt and pepper to taste. Let the filling cool slightly.
For the Dough
- In a large bowl, whisk together flour and salt.
- Using a pastry blender or two forks, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gradually add the ice water, 1 Tbsp at a time, tossing with a fork until the dough just comes together. Be careful not to overwork the dough.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
Assemble and shape the Sambusas
- On a lightly floured surface, roll out the chilled dough to a thickness of about ⅛ inch.
- Using a sharp knife or a round cookie cutter, cut out circles from the dough. You can adjust the size based on your preference.
- Place a spoonful of the cooled filling in the center of each dough circle.
- Moisten the edges of the dough circle with a little water and fold it over to form a half-moon shape. Press the edges firmly to seal the filling. You can use a fork to crimp the edges for a decorative touch.
- Brush the tops of the sambusas with the egg wash.
Baking or Frying
- Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the prepared sambusas on the baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
- Frying (optional): Heat enough vegetable oil in a large skillet or Dutch oven to a temperature of 350°F (175°C). Fry the sambusas in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
Serve and Enjoy
- Serve the warm sambusas with your favorite dipping sauce, such as chutney or yogurt sauce.
