These Spiced Beef Hand Pies are a delightful twist on traditional sambusak, featuring a flaky pastry and a flavorful beef filling.
Combine the flour and salt in a mixing bowl.
Mixing the dry ingredients thoroughly ensures even distribution of salt.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Using cold butter helps create a flaky pastry texture.
Gradually add the ice-cold water and mix until the dough comes together.
Add water slowly to avoid making the dough too wet.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Chilling the dough makes it easier to roll out later.
Heat olive oil in a skillet and sauté the chopped onion until translucent.
Cooking the onion slowly enhances its sweetness.
Add the ground beef to the skillet and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in the allspice, cinnamon, and toasted pine nuts. Remove from heat and let cool.
Allowing the filling to cool makes it easier to handle.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lining the baking sheet prevents sticking.
Roll out the chilled dough on a floured surface and cut into 3-inch circles.
Use a round cutter or a glass to create uniform circles.
Place a teaspoon of filling in the center of each circle, fold over, and crimp the edges.
Ensure the edges are sealed well to prevent filling leakage.
Brush the tops with water and sprinkle with sesame seeds.
The sesame seeds add a nutty flavor and a decorative touch.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Check the pastries towards the end of baking to avoid over-browning.
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