Description[]
These tasty turnovers can be filled with a variety of ingredients.
Ingredients[]
Dough[]
Vegetable Filling[]
- ¼ cup olive oil
- ¾ cup of finely chopped onions
- 1½ lbs leafy greens, coarsely chopped (spinach, chard, dandelion or nettles)
- 2 teaspoons salt
- ½ cup walnuts, coarsely chopped and lightly toasted
- ¼ cup currants
- ¾ teaspoon pepper
Directions[]
Dough[]
- Melt the butter with the oil.
- Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
- Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
- Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
Vegetable Filling[]
- Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
- Add the greens and salt and stir well.
- Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
- Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
Assembling the Sanbusa[]
- Preheat the oven to 350 °F degrees.
- For each pastry, take a walnut-sized piece of dough and roll it out into a 3-inch circle.
- 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).
- 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.
- Serve warm.