Tajik Sambusa Potato Pastries

Ingredients

• 2 sheets thawed puff pastry
• 1 1/2 lb potatoes, cut into 1/2-inch cubes
• 3 tbsp neutral oil
• 2 large onions, finely diced
• 4 garlic cloves, minced
• 1 tbsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp chili flakes
• 2 tbsp plant milk, for brushing
• 1 tbsp sesame seeds
• 1/4 cup chopped dill or cilantro
• Salt and black pepper

Steps

1. Boil the potato cubes in salted water for 10 to 12 minutes, until just tender but still holding their shape, then drain and steam-dry for 5 minutes.
2. Heat the oil in a skillet over medium heat and cook the onions with a pinch of salt for 10 to 12 minutes, until soft and golden. Sambusa is as much an onion pastry as a potato one, so do not rush them.
3. Add the garlic, cumin seeds, coriander, and chili flakes for 1 minute, until fragrant.
4. Fold in the potatoes, crushing about a third of them, and season generously with salt and plenty of black pepper.
5. Spread the filling on a tray and cool it completely. Warm filling melts the butter in the pastry and destroys the layers before it reaches the oven.
6. Heat the oven to 400F (200C) and line a sheet pan. Roll each pastry sheet and cut it into four squares.
7. Spoon filling onto one half of each square, fold into a triangle, and press the edges firmly with a fork to seal. Cut a small steam vent in each top.
8. Brush with the plant milk, scatter with sesame seeds, and bake for 22 to 25 minutes, until deep golden and puffed with no pale, doughy seams. Serve with the dill.

Allergen note: Contains gluten and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.