Indian samosas, Hispanic empanadas, Cornish pasties, Bosnian burek: there are so many ways to encase various fillings with pastry before the whole thing gets baked or fried. Sambousek is the Palestinian way. Traditionally they’re fried but we’ve baked ours here.
Getting ahead: These can be made in full in advance and kept in the freezer. You’ll need to defrost them overnight (just transfer them to the fridge the night before baking) and bake them as normal.