Baked Empanada / Sambusak with Cheese, Mushroom and Fried Onion Filling

Ingredients

• For the dough: 500 grams (3 and a half cups) Self-rising flour or spelt flour + small packet of baking powder
• 150 grams Butter
• 250 grams White butter
• 1 teaspoon Salt
• For the filling: 100 grams Ricotta cheese
• 150 grams Crumbled Bulgarian cheese
• half teaspoon Salt
• 1 Onion
• half a basket Mushrooms
• For glazing: 1 Beaten egg
• Sesame seeds

Preparation

Preheat the oven to 180°C.

The dough:
Knead the dough ingredients until a smooth, uniform dough forms.
Set aside for 10 minutes.

Meanwhile, prepare the filling:
Cut the onion and mushrooms in half and then into thin strips.
Place in a pan with a little oil and fry until the onion is golden. Let it cool, then mix with the rest of the filling ingredients.

Roll out the dough to a thickness of about 0.5 cm and cut out circles using a cup / ring cutter.
Place one teaspoon of filling in the center of each circle, fold in half and seal the edges with a fork.
Be sure to seal the 2 edges well so they do not open during baking.

Lay parchment paper on a baking tray and arrange the empanadas / sambusak with space between them. Brush lightly with beaten egg and sprinkle sesame seeds on top.
Bake until nicely browned (about 25 minutes, depending on the oven).

*If you don't have self-rising flour, use regular flour and add a small packet of baking powder.