Here is a recipe from Shane Delia , owner of the famous restaurant MAHA , and BIGGIE SMALLS in Melbourne, Host of his own TV show in Australia for duck and apricot sambusek who in his preamble in his book says it is all about the pastry, light and flaky .
This was passed on to me from another friend , Maus, owner/blogger of Passion Fruit Garden. The picture was what Maus made recently. This is all that was left from 24 of them . She made the pomegranate jelly as dip but just ate the sambusek without the dip and says Delia was right , it is all about the pastry , the dip did not matter.
1½ tbs* olive oil
1 brown onion, finely diced
250g minced duck ( can use lamb instead)
100g dried apricots, finely chopped
30g pine nuts, toasted
1 tbs* pomegranate molasses
2-3 tsp ras el hanout
flaked sea salt - ( ordinary salt would do just fine)
vegetable oil for deep frying**
*These are 20 mil tablespoons
**Use an oil that has a high smoke point - canola, sunflower , peanut oil rice bran oils are all good choices.
400g type ‘00’ flour
1 tsp flaked sea salt (which is the equivalent of ⅓ - ½ tsp of fine table salt)
150mls of cold water***
60 mls olive oil***
**It is notoriously difficult to accurately predict the amount of fluid you will need when making pastry and bread. It all depends on your flour’s ability to absorb liquid. I added a bit more oil and water. Keep adding oil and water and keep kneading until you have a nice smooth dough. Just make sure you only add a little at a time.
Heat the olive oil in a heavy based pan over low heat.
Add the onions and cook for 15 minutes or until golden brown - do not let them burn.
Add the minced duck and cook until all the juices have evaporated and the meat is brown.
Add the apricots and pinenuts and cook for a further 10 minutes, stirring frequently.
Add the pomegranate molasses and ras el hanout and season to taste with salt.
Set aside to cool.
Place the flour and salt in a large bowl.
Add the water and olive oil and mix together until a dough begins to form. If it does not form, add a bit more water and olive oil.
Turn out onto your bench and need until the dough is soft and smooth (5-7 minutes) - add a bit more oil and water, if necessary .
Wrap the pastry in plastic film and place in the fridge for, at least, 1 hour.
When ready to assemble, cut the dough in half and re-wrap one half.
Roll out the other half as thinly as possible then cut into rounds using an 8 cm (I used a 10 cm) cutter. Mine kept shrinking so I had to re-roll them, let them rest and then roll them again.
Place 1½ teaspoons - 2 teaspoons of filling ( depending on size o rounds) on one half of each round.https://passionfruitgarden.files.wordpress.com/2018/07/p1050591copy.jpg![image|700x525
Moisten the edges and fold over to make a small pasty - crimp.
Repeat until all the filling is used.
Heat your oil to 180°C.
Add the sambusek in batches and cook for 3 minutes or until golden brown.