Herbs cheese sambousak

These Lebanese-inspired sambousaks are deep-fried pastry filled with delicious cheese and herbs

COOKING TIME 10 minutes
Herbs cheese sambousak

3 1/2 cups and a little extra, all-purpose flour

1 tablespoon baking powder

7.6 oz oil

14 oz Frico Selection Herbs Gouda cheese

3.3 oz sour cream

1 egg white

4 tablespoons thyme or oregano

Vegetable oil

Pour in the flour, baking powder and 1 teaspoon salt in a large bowl.

Make a well in the centre and add the oil and 12.5 oz lukewarm water. Combine to make a soft dough with your hands.

Knead for two minutes on a working surface until smooth.

Divide into small equal-sized balls the size of a walnut and place on a tray. Cover with plastic wrap and leave to rest while you prepare the filling.

Mix the selection herbs cheese, egg white and thyme in a bowl.

Take a ball of dough and flatten into a small disc by hand or rolling pin.

Place a teaspoonful of the cheese filling in the centre.

Fold over and press the edges to make a crescent.

Pick up the filled crescent, go back to the edge and fold over and twist to crimp the edges and give it a finished look.

For the triangle shape, start with the same round disc. Place the filling in the centre and gather the corners to meet in the centre to make a triangle. Pinch to seal the three borders.

In a heavy-bottomed saucepan, heat the oil to 350°F and fry 4 or 5 sambousek at a time until golden brown and crisp – about 1 minute on each side. Serve hot.