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    • Total time: 2 hours 60 minutes 60 minutes

    Makes: about 20


    • 100g butter, melted
    • 120ml vegetable oil
    • 120ml hot water
    • Pinch of salt
    • 450g plain flour
    • Filling
    • 300g feta cheese, crumbled
    • 2 tablespoons grated parmesan
    • 2 eggs, plus extra for glazing
    • 4 teaspoons baking powder
    • Freshly ground pepper


    1. To make the dough, combine the butter, oil, water and salt. Add half the flour. Turn out on to a floured board and knead, gradually working in the remaining flour. Knead until the dough holds together; it will be soft. Shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
    2. Meanwhile, preheat the oven to 190°C/gas 5. Put the feta, parmesan, 2 eggs, baking powder and pepper, to taste, in a food processor and pulse until light and creamy. Grease a large baking sheet.
    3. Break the dough into 20 balls, and flatten each into a 10cm round on a floured surface. Put a heaped tablespoon of filling in the centre of each, brush the edges with water, fold over and press down the edges with a fork to seal. Place on the baking sheet.
    4. Brush the sambousaks with beaten egg and bake in the oven for about 35 minutes until golden brown. Serve hot, or at room temperature.

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