Dushanbe sambusa with chickpea, spinach and mint

These flaky, buttery turnovers are known in Tajikistan as sambusa, while elsewhere in the region they’re called samsa and typically filled with beef, lamb, pumpkin, spinach or potatoes. In Dushanbe, the Tajik capital, they mainly contain chickpeas, although in spring, herb-filled versions are also available. This recipe combines the two. They’re traditionally eaten with green tea — especially if they contain lamb, as the tea cuts through the fat.

MAKES:15 TAKES:50MINS INGREDIENTS

1 small onion, roughly chopped 3 tbsp mint leaves, roughly chopped handful of spinach

1 x 400g can chickpeas, drained 1 tsp fine sea salt

1 tsp black pepper

1 tsp ground cumin

1 tsp dill seeds (optional) flour, for dusting

1 x 320g packet of puff pastry

1 small egg, beaten

1 tsp black sesame seeds, to garnish

(optional)

METHOD

Heat oven to 200C, 180C fan, gas 6 and line a large baking tray (or two smaller trays) with greaseproof paper.

Tip the onion into a food processor and pulse a few times, then add the mint, spinach and 100g of the chickpeas and pulse so it all comes together. Transfer the mixture to a large bowl and mix in the salt, pepper, cumin, dill seeds (if using) and the remaining chickpeas.

Lightly dust the work surface and the pastry with flour, then roll the pastry out to a 37cm x 28cm rectangle and stamp out 15 rounds using an 8cm cutter. Drop a teaspoon of the chickpea mixture into the middle of each round, then bring up the edges to create a triangle shape and press to seal, creating a samosa-style pyramid.

Place the parcels on the lined baking tray, seam-side down. Brush each one with the egg wash, then sprinkle with salt and black pepper or scatter over the sesame seeds, if you like. Bake for 15 mins, then, when the pastry has fully risen, set the oven to its lowest temperature and bake for a further 10-15 mins until the layers are dry and crispy.