Spiced Beef and Pine Nut Rolls (Sambousek Substitute)

Ingredients

• 1.5 cups All-Purpose Flour
• 3 tablespoons Olive Oil
• 0.5 cup Warm Water
• 0.5 teaspoon Salt
• about 340 g Ground Beef
• 0.5 cup, chopped Onion
• 0.25 cup, toasted Pine Nuts
• 0.5 teaspoon Allspice
• 0.25 teaspoon Cinnamon
• 1 tablespoon Olive Oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper

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

Instructions

1. 1In a large mixing bowl, combine the 1.5 cups All-Purpose Flour, 3 tablespoons Olive Oil, 0.5 cup Warm Water, and 0.5 teaspoon Salt. Knead the mixture by hand for 5-7 minutes on a clean surface until a smooth, elastic dough forms. Cover the bowl with a clean cloth and let the dough rest at room temperature for 15 minutes to allow the gluten to relax.
2. 2While the dough rests, prepare the filling: Heat the 1 tablespoon Olive Oil in a 25.4 cm skillet over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 0.5 cup chopped Onion and cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. 3Add the about 340 g Ground Beef to the skillet with the softened onion. Cook for 8-10 minutes, breaking the beef into small pieces with a spoon, until it is fully browned and no pink remains; the internal temperature of the beef should reach 71°C.
4. 4Remove the skillet from the heat. Stir in the 0.25 cup toasted Pine Nuts, 0.5 teaspoon Allspice, 0.25 teaspoon Cinnamon, 0.25 teaspoon Salt, and 0.125 teaspoon Black Pepper until all ingredients are well combined. Set the filling aside to cool slightly.
5. 5Preheat your oven to 190°C. On a clean, dry surface, use a rolling pin to roll out the rested dough until it is approximately 0.1588 cm thick. Use a 7.62 cm round cookie cutter or the rim of a glass to cut the dough into circles; gather and re-roll any dough scraps until all dough is used.
6. 6Place approximately 1 tablespoon of the cooled beef filling in the center of each dough circle. Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Press the edges together firmly with your fingers, then use the tines of a fork to crimp and seal the edges completely.
7. 7Arrange the sealed rolls on a baking sheet, leaving about 2.54 cm of space between each roll. Bake in the preheated oven at 190°C for 20-25 minutes, or until the rolls are golden brown and cooked through. Let them cool on the baking sheet for a few minutes before serving.

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