Arabic Samboosak

This is based on a recipe from the link http://www.nclrc.org/guides/hed/lessons/20.html, which i made after attempting recipe #173583 for the aussie recipe swap #12. At the time, the recipe i had attempted was based on a very rough arabic translation, so chef #239758 kindly turned me onto this one. I tried this samboosak, and would recommend serving them with a sauce such as recipe #36126 -- if anyone knows of a more appropriate arabic sauce, please let me know! :) i think they're quite good without a sauce, too!

Steps

Preheat oven to 300 degrees f.

To make the pastry , combine flour , baking powder , sugar , and salt in bowl.

Mix in oil , warm milk , and beaten eggs until a soft dough is formed.

Cut the dough into small 2 inch balls.

Cover and let rest for 15 minutes.

Meanwhile prepare the filling by heating the oil in a large frypan.

Add the chopped onions , and cook until they are soft.

Stir the ground meat into the pan and add the cumin , salt , and pepper.

Fry until well cooked.

On a lightly floured work surface , roll out the pastry balls into 4-inch round circles.

Place a teaspoon of filling in the center of a rolled-out pastry.

Moisten the edges , fold , and press together to seal.

You may optionally roll the edges inward for a decorative effect.

Place on a greased baking sheet.

Repeat the previous three steps for each pastry ball.

Bake for about 15 minutes or until lightly browned.

Serve warm.

Ingredients

all-purpose flour, baking powder, sugar, salt, eggs, milk, corn oil, onions, ground beef, ground cumin, black pepper