Kenya Sambosas Meat Filled Buns

Instructions

Dissolve the yeast in the lukewarm water. In a large mixing bowl measure in the flour and salt and mix in the oil. Add the yeast mixture and water a little at a time, mixing with your fingers until you have soft dough. Place the dough on a lightly floured work surface and knead for 10 minutes. Return to the bowl and leave uncovered.

In a large bowl mix the ground meat together with the spices and the Italian parsley. Cover and let stand for 1/2 hour outside the refrigerator.

In a large frying pan, fry the onions in one tablespoon of oil until brown. Add the meat and spice mixture, green peas and potatoes and cook for about 15 minutes. Add the minced green peppers and cook some more, stirring until the liquids evaporate and the meat is fairly dry. Set aside.

Turn the dough out onto your work surface and divide into pieces the size of oranges. Place these on a lightly floured baking sheet, cover with a towel and let stand in a warm place for about 1 hour.

Now roll out each orange sized piece with a rolling pin and with a knife cut into four wedges. Place about a spoonful of the meat mixture on each piece, fold the edges together and pinch so that they stay closed. Continue in this fashion until you have used all the dough.

Heat the oil to 375°F and deep fry the buns, about 4 or 5 at a time until golden. Drain on several layers of paper towel. Serve warm with slices of lemon.

Yield about 20 buns. Can be frozen and reheated.

Author's Comments

These are out of this world, and disappear very quickly! Serve them for afternoon tea, with rich, dark Kenyan tea.