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Golden brown fried Potato Sambousek pastries
Spiced Potato Filled Sambousek

Crispy Potato Sambousek (Middle Eastern Samosas)

Author: Flavelo
Recipes Quick Meals Appetizers
Sambousek is the star of Middle Eastern mezze platters and a relative of the Indian Samosa. These crispy pastry parcels hide a spicy, soft potato filling. The secret lies in the thinness of the dough and the intense seasoning of the filling. They are the perfect party appetizer as they are excellent both hot and cold.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Potato masher
  • Skillet
  • Baking sheet (or deep fryer)
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Peel and cube potatoes, boil in salted water until tender. Drain and mash with a fork (leave some chunks, don't puree completely).

Tip: A chunky texture makes the bite more interesting.
2 ✓

Finely chop the onion. Sauté in oil until translucent, then add minced garlic and curry powder. Cook for 1 minute until fragrant.

Tip: Toasting spices ('blooming') releases their essential oils for deeper flavor.
3 ✓

Mix the spiced onion into the mashed potatoes. Add chopped cilantro and taste. It should be slightly over-seasoned as the dough will mute the flavor.

Tip: The filling must be completely cool before filling the dough!
4 ✓

Roll out the dough and cut circles. Place a spoonful of filling in the center, fold in half, and crimp the edges with a fork.

Tip: Dab a little water on the edges to help seal them.
5 ✓

Brush with beaten egg and bake at 400°F until golden brown (approx. 15-20 minutes).

Tip: The egg wash gives them a beautiful glossy finish.

Recipe FAQ

Can I deep fry them?
Yes, that is the traditional method. The dough will be bubbly and crispier, though oilier.
What dough should I use?
You can make a simple dough (flour, water, oil, salt), or use store-bought Puff Pastry or Phyllo dough (layered) for a quicker version.
Can I freeze them?
Yes, freeze them on a tray before baking/frying, then bag them. Cook directly from frozen.

Ingredients

  • 1 lb Russet or Yukon Gold Potatoes
  • 1 package Puff Pastry or Sambousek Dough sheets
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Curry Powder (or Baharat)
  • 1 handful Fresh Cilantro (or Parsley)
  • 1 large Egg (for egg wash)