Sambusak - Sirian cheese savory Pasties

Sambusak

MAKES ABOUT 50


For the Dough:
2 1/2 cups all-purpose flour

1/2 cup semolina flour

1 cup (2 sticks) unsalted butter, at room temperature

3/4 teaspoon salt

1/4 cup warm water (110°), plus more as needed

1/4 cup sesame seeds

For the Filling:
1 pound freshly grated Muenster cheese

1 large egg, lightly beaten

Pinch of salt (optional)

1. Preheat oven to 350°. Prepare the dough; In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.

2. Prepare the Filling; In a large bowl, gently stir to combine cheese, eggs, and salt, if using; set aside.

3. On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.

4. Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.