Sambusas (Lentil Filled Pastries)

Ingredients

• 1 cup Green lentils
• 1/2 medium Red onion
• 2 cloves Garlic
• 1/2 small Jalapeno pepper
• 1 tablespoon Berbere spice blend
• 1 package Puff pastry
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1 tablespoon Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup Green lentils in a medium pot. Add enough water to cover the lentils by about 5.08 cm. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, until the lentils are tender but still hold their shape. Drain the cooked lentils and set them aside to cool completely.
2. 2While the lentils are cooling, finely chop the 1/2 medium Red onion. Finely mince the 2 cloves Garlic. Finely mince the 1/2 small Jalapeno pepper; you may remove the seeds and white membrane if you prefer less heat.
3. 3Heat the 2 tablespoons Olive oil in a 25.4 cm skillet over medium heat. Add the finely chopped 1/2 medium Red onion and the finely minced 2 cloves Garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the cooled 1 cup Green lentils, the finely minced 1/2 small Jalapeno pepper, the 1 tablespoon Berbere spice blend, and the 1/2 teaspoon Salt to the skillet with the onion and garlic. Stir everything together thoroughly and continue to cook over medium heat for 5 minutes, allowing the flavors to combine.
5. 5Carefully unroll the 1 package Puff pastry onto a clean, dry surface. Use a knife or pastry wheel to cut the pastry into 10.16 cm squares. Place about 1 tablespoon of the lentil mixture in the center of each pastry square. Fold one corner of the pastry over to meet the opposite corner, forming a triangle, or fold one side over to meet the other, forming a rectangle. Press the edges firmly together with your fingers or a fork to seal the filling inside.
6. 6Preheat your oven to 190°C. Arrange the filled sambusas on an ungreased baking sheet, leaving some space between each. Lightly brush the tops of the sambusas with the 1 tablespoon Water. Bake for 20-25 minutes, or until the pastry is puffed up and golden brown.

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