Sambusak from the oven

Ingredients for 1 servings:

• 500 g flour
• 120 ml water, lukewarm
• 120 ml milk, lukewarm
• 1 tbsp yogurt
• 1 tsp salt
• 1 tsp sugar
• 50 ml oil
• 1 tbsp margarine
• ½ tsp dry yeast or 1 pinch fresh yeast
• 1 egg(s), beaten
• 300 g minced meat
• 1 onion(s)
• 1 clove(s) garlic
• some oil
• salt and pepper
• Cinnamon powder
• n. B. herbs
• 1 tsp tomato paste

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Combine flour, salt, sugar, yeast, margarine, and yogurt in a bowl. Gradually add the oil, milk, and water. Knead everything into a smooth dough. Wrap in cling film and refrigerate for at least 30 minutes. In the meantime, finely chop the onion and mince the garlic, then fry in a pan with a little oil. Add the ground beef and fry, then add the tomato paste. Season with salt, pepper, cinnamon, and herbs to taste. Roll out the dough thinly and cut out several circles about 10 cm in diameter. Fill each with about 1 teaspoon of the ground beef mixture. Brush the edges with beaten egg and seal. If necessary, press the edges together with a fork. Preheat the oven to 225°C (top/bottom heat). Bake the dumplings for about 15 minutes. Makes about 35-40. Tips: After baking, the parcels can also be frozen and then reheated briefly in the oven. You can also deep-fry them, of course; they don’t need to be oven-baked for this.