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1
----To Make the Dough----.
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2
Melt the butter with the oil.
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3
Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
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4
Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
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5
Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
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6
----To Make the Meat Filling----.
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7
Work all ingredients with the hands until fully combined.
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8
----To Make the Cheese Filling----.
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9
Place ingredients in the work bowl of a food processor; blend well.
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10
----To Make the Vegetable Filling----.
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11
Heat the olive oil over medium heat, and then saute the onions for 2 minutes.
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12
Add the greens and salt and stir well.
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13
Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
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14
Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
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15
----To Make the Sweet Filling----.
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16
Combine all ingredients and stir well.
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17
----To Assemble the Sanbusa----.
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18
Preheat the oven to 350u00b0F degrees.
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19
For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
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20
Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
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21
(Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
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22
Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
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23
Serve warm.
