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Dushanbe Sambusa
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Nutrition Facts
Dushanbe sambusas with chickpea, spinach and mint
Amount Per Serving
Calories 152 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 11mg4%
Sodium 293mg13%
Potassium 115mg3%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 690IU14%
Vitamin C 3mg4%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Dushanbe sambusas with chickpea, spinach and mint

Flaky and buttery pastries
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Snack
Cuisine: Central Asia
Servings: 15
Calories: 152kcal
Author: Caroline Eden

Equipment

  • Food processor
  • Large baking tray
  • 8cm round pastry cutter

Ingredients

  • 1 small onion roughly chopped
  • 400 g tinned chickpeas drained
  • 3 tbsp mint leaves roughly chopped
  • Handful of spinach
  • 1 tsp fine sea salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dill seeds (optional)
  • 1 320g packet of puff pastry
  • 1 small egg beaten
  • 1 tsp black sesame seeds, to garnish (optional)
  • Flaky sea salt and freshly ground black pepper, to garnish (optional)

Method

  • Preheat the oven to 200°C/400°F/gas mark 6 and line a large baking tray (or two smaller trays) with greaseproof paper.
  • Into a food processor add the onion, and pulse a few times, then add 100g of chickpeas, the mint and spinach, and pulse so it comes together. Put the mixture into a large bowl and mix in the salt, pepper, spices, dill seeds, if using, and the remaining unpulsed chickpeas.
  • Lightly flour the work surface and the pastry, and roll it out to 37 x 28cm. Using an 8cm cutter, stamp out 15 rounds then put a teaspoon of the filling in the middle of each one and bring up the edges to create a triangle shape. Press to seal, creating a samosa-style triangle. Repeat with the remaining pastry.
  • Place on the baking tray seam-side down. Brush each one with the egg wash and scatter over the black sesame seeds or a sprinkle of flaky sea salt and a few grindings of black pepper, if you like. Bake for 15 minutes, then when the pastry has fully risen, lower the oven temperature to its lowest setting and bake for a further 10–15 minutes, until the layers are dry and crispy.

Nutrition

Calories: 152kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 293mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg