Afghani Samboosak (meat Pie)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 40 spring roll wrappers (approximately 8 inches square)
• 1 tablespoon flour
• 1 tablespoon water
• oil (for frying)
• 1 small onion, minced
• 1 leek, cleaned and chopped
• 2 tablespoons olive oil
• 1/2 lb ground beef or 1/2 lb ground lamb
• salt and black pepper, to taste
• 1/2 teaspoon cumin
• 2 egg whites, hard-boiled and chopped
• oil (for frying)

Recipe

• 1 saute the onions and leek in the oil until transparent. add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.
• 2 add the cumin and the chopped egg whites and mix well.
• 3 cut each spring roll skin into 3 strips of equal width (if the dough is not precisely square, use the slightly larger dimension for the length of the strip.) lay out 3 to 4 strips on your work surface.
• 4 place a rounded tsp of the meat mixture toward the bottom right hand corner of each strip. fold that corner diagonally over to the top left-hand corner, forming a triangle. as you fold, be certain that the side of the strip lines up perfectly with the folded portion. continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. seal the final flap with a bit of the flour paste.
• 5 deep-fry in small batches until golden brown (about 3-5 minutes) and drain on paper towels.