How to make Homemade Sambousek

Ingredients

• 450 gground beef (regular or lean)
• 1 (about 240 ml diced)onion
• 1 teaspoonsalt
• 1 teaspoonallspice (or seven spice)
• 1 teaspooncinnamon
• 1/4 teaspoonblack pepper
• 2 tablespoons (30 ml)vegetable oil
• 15 g (1 cup)parsley, finely chopped
• 3 medium (about 550 g)potatoes
• 225 g (1.5 cups)frozen green peas
• 1 (about 240 ml diced)onion
• 1.25 teaspoonssalt
• 1 teaspoonblack pepper
• 1 teaspooncurry powder, medium or mild
• 1/2 teaspoonground coriander
• 3 tablespoons (45 ml)vegetable oil
• 30 sheetssquare spring roll pastry, usually frozen
• 30 sheetsrectangular spring roll pastry, usually frozen
• 1 tablespoon (about 8 g)flour
• 60 ml (1/4 cup)water

Instructions

1. 1

   Soften the onion

   Finely dice the onion for the meat filling. Heat the vegetable oil in a skillet over medium heat and cook the onion for 3–4 minutes, until softened.

2. 2

   Cook the beef

   Add the ground beef and break it into small pieces with a wooden spoon. Cook with the onion for about 5–7 minutes, until the liquid released by the beef has evaporated.

3. 3

   Season the filling

   Stir in the salt, allspice, cinnamon and black pepper. Cook for a few more minutes, then taste and adjust the seasoning to your preference.

4. 4

   Add the parsley

   Take the skillet off the heat, stir in the finely chopped parsley and leave the filling to cool.

5. 5

   Thaw the pastry

   Thaw the square spring roll pastry in the fridge overnight. Take it out of its packaging and keep it on a plate under a towel so it does not dry out.

6. 6

   Make pastry paste

   Mix the flour and water together to make a paste for sealing the pastry.

7. 7

   Shape meat parcels

   Set a pastry square on your work surface as a diamond, with one tip pointing towards you. Put a spoonful of meat filling near the bottom, roll the pastry over it, then fold in both sides halfway through rolling and continue. Dab flour paste on the final edge, fold it over and press to seal.

8. 8

   Fill remaining pastry

   Repeat with the remaining pastry sheets and meat filling.

9. 9

   Cook meat parcels

   Shallow-fry the sambousek in a skillet over medium heat for 20–30 seconds per side, until golden. Transfer to a paper-towel-lined plate to absorb excess oil. Alternatively, air-fry at 193°C (380°F) for about 15–20 minutes, or until golden.

10. 10

    Boil the potatoes

    Peel the potatoes and cut them into large chunks, such as quarters or eighths. Cover with water and boil for about 15–20 minutes, until fork-tender.

11. 11

    Cook the onion

    Finely dice the onion for the vegetarian filling. Heat the vegetable oil in a skillet over medium heat and cook the onion for 3–4 minutes, until softened.

12. 12

    Mash the potatoes

    Drain the cooked potatoes well, add them to the skillet and roughly mash them with a fork.

13. 13

    Finish the filling

    Add the frozen peas, salt, black pepper, curry powder and ground coriander, and mix well. Cover and cook over medium heat for 7–10 minutes, until the peas have softened. Taste and adjust the seasoning.

14. 14

    Prepare pastry strips

    Thaw the spring roll pastry in the fridge overnight. For the triangular sambousek, use long rectangular pieces; buy pastry in that shape or cut large square sheets in half.

15. 15

    Fold potato parcels

    Place a spoonful of potato filling in one corner of a pastry strip and fold the pastry around it to form a triangular parcel.

16. 16

    Fry potato parcels

    Shallow-fry the sambousek in a skillet over medium heat for 20–30 seconds per side, until golden. Set them on a paper-towel-lined plate to absorb excess oil.

17. 17

    Air-fry parcels

    Alternatively, brush the sambousek generously with vegetable oil on both sides and arrange in a single layer in the air fryer. Air-fry at 193°C (380°F) for about 15–20 minutes, or until golden.

18. 18

    Bake the parcels

    You can also brush the sambousek generously with vegetable oil on both sides and arrange them in a single layer on a baking sheet. Bake at 190°C (375°F) for 25–30 minutes.

What is sambousek?

Sambousek is a savoury filled pastry found across Middle Eastern and Mediterranean food traditions, with recipes and shapes varying by region and household. This version uses spring roll pastry for a crisp shell and offers both spiced beef and potato-and-pea fillings.

The ready-made pastry keeps the shaping straightforward, while the two fillings make it easy to prepare a mixed batch for a gathering or Ramadan table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 3g protein, 1g carbs, 4g fat.

The beef contributes most of the protein, while the pastry and potatoes provide much of the carbohydrate; the oils and pastry contribute fat. Pair a few sambousek with a generous salad or vegetables for a more balanced plate.

Two fillings, two textures

Beef filling: Cooking the mince until its released liquid evaporates helps keep the filling relatively dry, so it is easier to enclose in pastry. Parsley is added off the heat to retain its fresh flavour.

Potato filling: The potatoes are roughly mashed rather than made completely smooth, then mixed with peas and warm spices. This gives the vegetarian filling a soft, substantial texture with little pops of pea.

Keep the pastry workable

Thaw the pastry overnight in the fridge as directed, and keep the sheets covered with a towel while assembling. Spring roll pastry can dry out when exposed to air, making it more liable to crack as you fold it.

Sealing paste: Flour mixed with water helps secure the final edge of the meat parcels. Press the edge down so the parcel stays closed during cooking.

Shape and seal

Meat parcels: Begin with a square pastry sheet turned to a diamond, then roll the filling in and fold in the sides before finishing the roll. Avoid overfilling; a spoonful is easier to wrap and seal.

Potato parcels: Use rectangular strips and fold the filled corner into a triangle. Keep the filling within the pastry edges so it does not spill out as you fold.

Choose a cooking method

Shallow-frying is quick: the recipe calls for 20–30 seconds per side over medium heat, until golden. Drain the cooked parcels on kitchen paper to catch excess oil.

Air-frying: Brush both sides generously with oil, arrange the sambousek in one layer and cook at 193°C for about 15–20 minutes. For baking, use an oiled single layer at 190°C for 25–30 minutes; look for a golden finish.

Serve them warm

Serve the sambousek warm as a snack, starter or part of a larger spread. A crisp salad, sliced vegetables or a yoghurt-based dip can add freshness alongside the savoury filling.

If cooking both fillings, keep them distinct on the serving plate so guests can choose between beef and potato.

Recipe notes & tips

• Keep pastry sheets covered while you work to help prevent them drying out.
• Let the beef filling cool before wrapping it in pastry.
• Drain the potatoes well before mashing so the vegetarian filling is not watery.
• Use only a spoonful of filling per parcel to make folding and sealing easier.
• Arrange parcels in a single layer when air-frying or baking.
• Taste each filling before assembling and adjust its seasoning to your preference.

Variations

• Seven spice: Use seven spice in place of allspice for a different warm spice blend.
• Milder curry: Choose mild curry powder for a gentler potato filling.
• Square pastry: Cut large square spring roll sheets in half to make rectangular strips for the vegetarian parcels.
• Mixed batch: Make some beef and some potato sambousek to offer both fillings.
• Baked finish: Bake the parcels at 190°C for 25–30 minutes instead of shallow-frying.

Common mistakes to avoid

• Dry pastry: Keep unused sheets under a towel so they remain pliable.
• Wet beef filling: Cook until the liquid released by the mince has evaporated before adding the parsley.
• Wet potato filling: Drain the potatoes thoroughly before adding them to the onion.
• Overfilling: Use a spoonful of filling so the pastry can fold around it and seal properly.
• Loose edges: Apply the flour paste to the final edge and press it closed.
• Crowded air fryer: Arrange parcels in a single layer so they cook evenly.

How to store

Store cooked sambousek in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot and crisp. The recipe describes the sambousek as freezer-friendly; freeze them in a sealed container and cook or reheat until thoroughly hot.

Frequently asked questions