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1
Make the dough.
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2
Heat the oil and butter in a small pan over low heat until the butter melts, then add the water and salt and beat well.
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3
Pour into a large mixing bowl.
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4
Add the flour graduallyonly just enough to have a greasy dough that holds together in a ballstirring with a fork to begin with and then working it in with your hand.
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5
A few tablespoons more flour may be needed.
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6
The dough should be handled as little as possible, so stop mixing as soon as it holds together.
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7
Leave it to rest, covered in plastic wrap at room temperature, for 20 minutes.
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8
(Do not put it in the refrigerator: that will make it unworkable.)
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9
This dough does not roll out very well.
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10
Take walnut-sized lumps, and roll each into a little ball.
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11
Flatten it as thinly as possible between the palms of your hands and pull it further into a round of about 4 inches in diameter.
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12
Mix the filling ingredients and put a heaping teaspoon of the filling on half of each circle (1).
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13
Fold the other half over to make a half-moon shape and seal by pinching the edges firmly together.
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14
If you like, make the traditional wavy edge by pinching, folding, and twisting around the edge (2).
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15
Arrange the pies on baking sheets (they need not be greased).
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16
Brush the surface of each pie with the beaten egg and, if you like, sprinkle lightly with sesame seeds.
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17
Bake in a preheated 350F oven for about 30 minutes, or until golden.
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18
Serve the sambousek hot or cold, but they are best just out of the oven.
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19
Instead of baking, deep-fry in 1/2 inch vegetable oil.
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20
In this case, do not brush with the egg.
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21
You may use commercial frozen puff pastry (defrosted), but roll it out as thinly as you can.
