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| What You Need: |
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½ pound self-raising flour
2 oz melted butter
¼ pint warm water
2 teaspoons salt
A pinch of baking powder
1 medium-sized onion
Oil for frying
½ pound leftover or raw meat, minced
Beaten egg to glaze
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| How To Cook: |
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1. Put the flour on a slab and add the melted butter, working it well in; add the warm water, salt and baking powder and knead the paste well. It should be rather stickier than bread dough.
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2. Chop the onion and fry it in a little oil until it is golden, then add the minced meat and brown it well. Remove it with the onion, straining off the oil.
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3. Roll out the paste as thinly as possible, cut it into large rounds, put a spoonful of the mixture into each round and fold over into halves, sealing the edges well.
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4. Paint over with beaten egg. Caraway seeds may be sprinkled on top if desired to give a more finished appearance.
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5. Put the 'sambousek' on to well-greased baking sheets, and cook in a hot oven (450°F) till golden.
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6. They are best eaten hot, but may be served cold if preferred.
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