Dairy and Nut-Free Sambusak with Spinach and Potatoes

Instructions

1. 1In a large bowl, combine the flour and salt. Add the olive oil and warm water, and mix until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. 2While the dough is resting, boil the diced potatoes until tender, about 10-12 minutes. Drain and set aside.
3. 3In a large skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
4. 4Add the cooked potatoes and spinach to the skillet. Stir in the cumin, coriander, turmeric, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the spinach is heated through.
5. 5Preheat oven to 190°C.
6. 6Divide the dough into small balls. On a lightly floured surface, roll each ball into a thin circle.
7. 7Spoon a generous amount of the spinach and potato filling onto one half of each circle. Fold the other half over to form a semi-circle, and crimp the edges to seal.
8. 8Place the sambusak on a baking sheet lined with parchment paper. Brush with olive oil or dairy-free milk for browning. Sprinkle with sesame seeds, if desired.
9. 9Bake for 20-25 minutes, or until golden brown.

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