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Meat Pies, Fried: Sambusak - meat

Posted by : Lita Lotzkar

       3/4 cup shortening
       2 1/4 cups sifted all-purpose flour
       1/2 teaspoon salt
       1/2 lb chopped lamb
       2 tablespoons chopped pine nuts
       1 small onion chopped
       1/2 teaspooon salt
       1/4 teaspoon pepper
       2 or 3 sprigs parsley, chopped
       2 tablespoons water,  or stock
       Fat for deep frying

Melt the shortening and mix with the flour and salt. Add 
sufficient water to make a dough, Knead the dough until it 
is manageable, then spread it on a floured pastry board, and
roll out to 1/8th inch thickness.  Cut in rounds with a 
3-inch cooky cutter.

Mix the meat, nuts, onions, seasonings, and parsley; 
moisten with the liquid. Place a spoonful of the stuffing 
on 1/2 inch of each circle; turn the other half over and 
press the edges together. Prick the tops with a fork. Fry in
deep hot fat until light brown 4-6 minutes. Serve hot. 
Yield: 8 or more servings.

Variation: The stuffed patties may be baked in a preheated 
hot oven, 450F, 15-20 minutes. Brush with melted fat for 
better browning. (Too long baking toughens them.) Serve hot 
or cold with soups or salads.

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