| 1. |
----To Make the Dough----. |
| 2. |
Melt the butter with the oil. |
| 3. |
Combine the flour and salt in a bowl, make a well
in the center, and add the oil and butter. |
| 4. |
Stir vigorously until combined, and then add water
until the dough holds together and comes away from
the sides of the bowl. |
| 5. |
Wrap the ball of dough in plastic and let rest in
the refrigerator while preparing the stuffing. |
| 6. |
----To Make the Meat Filling----. |
| 7. |
Work all ingredients with the hands until fully
combined. |
| 8. |
----To Make the Cheese Filling----. |
| 9. |
Place ingredients in the work bowl of a food
processor; blend well. |
| 10. |
----To Make the Vegetable Filling----. |
| 11. |
Heat the olive oil over medium heat, and then sauté
the onions for 2 minutes. |
| 12. |
Add the greens and salt and stir well. |
| 13. |
Lower the heat, cover the pan, and cook until the
greens are wilted and give off their juices. |
| 14. |
Turn off the heat, add the toasted walnuts,
currants and pepper, and stir well. |
| 15. |
----To Make the Sweet Filling----. |
| 16. |
Combine all ingredients and stir well. |
| 17. |
----To Assemble the Sanbusa----. |
| 18. |
Preheat the oven to 350°F degrees. |
| 19. |
For each pastry, take a walnut-sized piece of
dough and roll it out into a 3 inch circle. |
| 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. |
| 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). |
| 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. |
| 23. |
Serve warm. |
