Directions

For the Filling

1. 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.
2. Stir in the brown sugar, cinnamon, ginger, cardamom, cumin, coriander, and cayenne pepper. Cook for another minute, allowing the spices to release their aroma.
3. Add the diced apples and cook for 5-7 minutes, or until the apples soften slightly but still retain some of their shape.
4. 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

5. In a large bowl, whisk together flour and salt.
6. 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.
7. 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.
8. 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

9. On a lightly floured surface, roll out the chilled dough to a thickness of about ⅛ inch.
10. Using a sharp knife or a round cookie cutter, cut out circles from the dough. You can adjust the size based on your preference.
11. Place a spoonful of the cooled filling in the center of each dough circle.
12. 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.
13. Brush the tops of the sambusas with the egg wash.

Baking or Frying

14. 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.
15. 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

16. Serve the warm sambusas with your favorite dipping sauce, such as chutney or yogurt sauce.