Sambousek bi Gebna

Directions

1. 1
   Make the dough.
2. 2
   Heat the oil and butter in a small pan over low heat until the butter melts, then add the water and salt and beat well.
3. 3
   Pour into a large mixing bowl.
4. 4
   Add the flour graduallyonly just enough to have a greasy dough that holds together in a ballstirring with a fork to begin with and then working it in with your hand.
5. 5
   A few tablespoons more flour may be needed.
6. 6
   The dough should be handled as little as possible, so stop mixing as soon as it holds together.
7. 7
   Leave it to rest, covered in plastic wrap at room temperature, for 20 minutes.
8. 8
   (Do not put it in the refrigerator: that will make it unworkable.)
9. 9
   This dough does not roll out very well.
10. 10
    Take walnut-sized lumps, and roll each into a little ball.
11. 11
    Flatten it as thinly as possible between the palms of your hands and pull it further into a round of about 4 inches in diameter.
12. 12
    Mix the filling ingredients and put a heaping teaspoon of the filling on half of each circle (1).
13. 13
    Fold the other half over to make a half-moon shape and seal by pinching the edges firmly together.
14. 14
    If you like, make the traditional wavy edge by pinching, folding, and twisting around the edge (2).
15. 15
    Arrange the pies on baking sheets (they need not be greased).
16. 16
    Brush the surface of each pie with the beaten egg and, if you like, sprinkle lightly with sesame seeds.
17. 17
    Bake in a preheated 350F oven for about 30 minutes, or until golden.
18. 18
    Serve the sambousek hot or cold, but they are best just out of the oven.
19. 19
    Instead of baking, deep-fry in 1/2 inch vegetable oil.
20. 20
    In this case, do not brush with the egg.
21. 21
    You may use commercial frozen puff pastry (defrosted), but roll it out as thinly as you can.