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Le Chaudron recipe
Sambousek à la viande
Meat sambousek (pastries)
⏱ 50 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12 sheetsbrick pastry
300 g (11 oz)ground beef
1onion, finely chopped
1 teaspoonground cinnamon
50 g (2 oz)pine nuts
2 tbspolive oil
- 12 sheets brick pastry
- 300 g (11 oz) ground beef
- 1 onion, finely chopped
- 1 teaspoon ground cinnamon
- 50 g (2 oz) pine nuts
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion in a little oil for 4 minutes until translucent.
- Add the beef, cinnamon and pine nuts and cook for 6 minutes, breaking up the meat.
- Let cool. Cut each brick sheet into two strips and put a spoonful of filling on each.
- Fold into triangles to seal.
- Brush with olive oil and place on a lightly oiled, parchment-lined baking sheet.
- Bake at 200°C (400°F) for 12 minutes until golden and crisp. Serve warm.
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