Beef Sambousek
Beef sambousek, also known as beef samboosa, or sambousek lahmeh, is a beloved Middle Eastern appetizer and side. Typically, this pastry is stuffed with a spiced meat filling and deep fried. However, for this recipe; I use puff pastry sheets and bake the beef sambousek; giving you a healthier result that doesn’t sacrifice flavor or crunch.
These meat pastries are on most Middle Eastern spreads, especially for special occasions. These are almost always prepped before Ramadan and cooked throughout the Holy month to enjoy. They make for a delicious and quick appetizer and/or side with most meals. I personally love dipping them in cucumber yogurt salad.
How to make Beef Sambousek?
- Prepare the filling. This is just sauteed onions and garlic in olive oil, followed by adding ground beef and seasonings such as seven spices, salt, and pepper. Pomegranate molasses, tomato paste, toasted nuts, and parsley are added for flavor. Set that to the side.
- Thaw & Roll Puff Pastry. I purchase Pepperidge Farm Puff Pastry sheets conveniently found in most supermarkets. Let the sheets thaw enough, roughly 30-40 minutes, and roll out more. Use a 3-inch or 4-inch round cookie cutter to make circles. This is the signature look for beef sambousek. However, you can cut it into squares and fold them to create a triangular shape.
- Stuff & shape. Add a spoonful of filling in the center and fold the prepared discs like an empanada. Crimp the edges with your finger and then a fork to ensure it is closed shut.
- Freeze or Bake. You can freeze them by following the instructions below or bake them immediately until golden brown and crisp.
Is Beef Sambousek Freezer-friendly?
YES! I think that is partially the reason why they are so loved. The fact you can make these ahead of time is such a convenience. Another time saver for this particular recipe is using store-bought puff pastry rather than making your own dough. Puff pastry works excellently in achieving a flaky, crispy result without frying so much less mess and healthier.
To freeze these puff pastry beef sambousek, stuff and shape them, lay them flat on a baking pan, and place them in the freezer until frozen. At this point, these are raw – not baked. Once frozen, add them to a freezer bag or airtight container to store in the freezer for up to 3 months. When you need them, place them on a parchment-lined baking sheet and bake from frozen. Ir is really that simple!
Other make-ahead Appetizers:
Chicken & Potato Eggrolls, Cheese Spring Rolls (Borek), Potato Samosas
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Beef Sambousek
Ingredients
Beef Filling
- 2 tbsp Olive oil
- 1 Small onion,finely diced
- 4 Garlic cloves, minced
- 1 lb Ground Beef
- 1 tbsp Seven Spice
- Salt & Pepper to taste
- 1 tbsp Tomato Paste
- 1/2 tbsp Pomegranate molasses
- 1/4 cup Toasted slivered almonds or pine nuts
- 2 tbsp Parsley, chopped
Puff Pastry
- 2 sheets of puff pastry, thawed cut into 3 or 4 inch discs
- Egg wash- 1 egg with 1 tbsp heavy cream or half n half mixed
- Flaky Salt
Instructions
- First, prepare the beef filling by sauteeing the onions and garlic in olive oil until transulecent and fragrant.
- Add the ground beef to this and season generously with salt, pepper, and 7 spice. Stir and break the ground beef apart into smaller pieces. Cook for a few minutes until completely browned.
- Add the pomegranate molasses and tomato paste to the beef and mix well. Lastly, fold in the toasted nuts and parsley. Taste and adjust with more seasonings if necessary. Set the beef filling to the side.
- Roll out the puff pastry sheet a bit thinner and cut into 3 or 4 inch discs with either a round cookie cutter or using a small bowl as your stencil with a knife.
- In each disc, add a spoonful of the filling in the center. Then, fold over and seal the empanada with your fingers by rpessing down at the seans,
- Repeat this step until either puff pastry or filling is done. Then, using a fork; place indents into the pressed seems to further close the puff pastry dough ensuring it will not open while baking.
- Brush a thin layer of eggwash onto each puff pastry. Sprinkle each with flaky salt on top. Don't miss this step-it makes a diffrence in taste!
- Bake in the preheated 425 F oven for about 20-25 minutes until golden brown.
- Enjoy these warm! See notes below on storage and freezing details.
I made these over the weekend and they were so delicious! My husband said they tasted like home!
Where have you been all my life ? Honestly this was sooo easy to make and I had all the ingredients readily available at home. My little guy helped me make them and he enjoyed the meat filling so much even on its own and asked for seconds of the “empanadas”. I just made another batch to keep in the freezer without nuts for an easy day care friendly lunch.
Simply delicious, easy to make and eat. wonderfully magnificent
I’m new to cooking Arabic food (God bless our Arab mamas who feed us our whole lives), and you’ve been a lifesaver! I made these during the first week of Ramadan, and they were an absolute hit! I was shocked at how easy and delicious these were. The best thing about them is the warm, flaky, golden puff pastry encapsulating the beautiful Middle Eastern flavor of the beef; these sambouseks are simply incredible. Thank you so much!
Delicious! This was my first time making beef sambousek and the recipe directions were easy to follow. I froze these to bake throughout Ramadan and they’ve been an absolute hit!
Don’t skip the egg wash! It’s a must.
This recipe brought back memories living in the middle east, where the most popular item we could buy from the school canteen was the beef samosas in pasty like this! It was super easy with the use of puff pastry….and here I was thinking I had to slave over a dough. Nice and flavourful and froze wonderfully too!