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Meat Sanbusa Turnovers

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Description Edit

These tasty turnovers can be filled with a variety of ingredients.

Ingredients Edit

Dough Edit

Meat filling Edit

Directions Edit

Dough Edit

  1. Melt the butter with the oil.
  2. Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
  3. Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
  4. Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.

Meat filling Edit

  1. Work all ingredients with the hands until fully combined.

Assembling the Sanbusa Edit

  1. Preheat the oven to 350°F degrees.
  2. For each pastry, take a walnut-sized piece of dough and roll it out into a 3-inch circle.
  3. Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly. (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
  4. Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
  5. Serve warm.

See also Edit

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