Beef Sambousek

Ingredients

• 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
• 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

1. 1

   First, prepare the beef filling by sauteeing the onions and garlic in olive oil until transulecent and fragrant.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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,

6. 6

   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.

7. 7

   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!

8. 8

   Bake in the preheated 425 F oven for about 20-25 minutes until golden brown.

9. 9

   Enjoy these warm! See notes below on storage and freezing details.