Beef-Filled Bread Triangles
These delicious bread pockets can also be stuffed with lamb, spinach, leeks, or cheese. They can also be made with phyllo dough instead of bread dough. This version is wonderful when time permits. But keep in mind that this recipe can be made in advance and frozen. Thaw and reheat the triangles in a 350 degree oven for 5 to 10 minutes before serving.
3 cups unbleached all-purpose flour, plus extra for dusting
1 tablespoon active dry yeast
1 teaspoon salt
4 1/2 cups expeller pressed corn oil
1 pound ground beef
1 onion, peeled and diced
1 teaspoon ground cumin
Place the flour in a large bowl. Mix in yeast and salt. Add 1/2 cup of the corn oil and 1/2 cup lukewarm water and stir well to combine. Continue mixing until mixture forms a dough. If mixture seems too sticky, add more flour, tablespoon by tablespoon. If mixture seems too dry, add more water, tablespoon by tablespoon. Once dough is formed, divide into 8 equal pieces. Set on a lightly floured work surface in a warm, draft-free location. Cover with kitchen cloths and allow to rise for an hour.
Heat a large frying pan over medium heat. Add ground beef, onion and cumin; cook, stirring occasionally, until meat is browned. Remove from heat and allow to cool. (This can be done a day in advance.)
Once dough has risen, remove kitchen cloths. Lightly dust a work surface and rolling pin. Roll the dough pieces out into 4- to 5-inch circles. Place 2 tablespoons of meat mixture in the center of each round. Fold dough rounds in half to cover the meat and using a fork press down around edges to seal.
Heat remaining 4 cups of corn oil in large skillet. Fry the sambusak for 3 to 5 minutes per side until golden. Remove from oil with a slotted spoon and transfer to a platter lined with paper towels. Serve hot.
If you don't have time to make the dough, you can use phyllo dough or puff pastry instead.