1. For the Pastry. 2. Combine butter, oil, and salt in a bowl. 3. Add 1/2 cup hot water and stir. 4. Gradually add 2 cups flour. 5. Turn dough onto a floured surface and work in remaining flour. 6. Knead until dough holds together; it will be soft. 7. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. 8. For the Filling. 9. Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy. 10. For the Turnovers. 11. Preheat oven to 375°. 12. Divide dough into 20 balls. 13. On a floured surface, roll each ball into a round about 4'' in diameter. 14. Place a heaping tablespoons of filling in center of each round. 15. Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.) 16. Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash. 17. Bake until golden, 30–35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
