Cheese Sambusak Recipe

Dough
2 packets active dry yeast
1 tsp sugar
1 tsp kosher salt
2 cups warm water, divided
7 cups all purpose flour, sifted
1 cup avocado or vegetable oil
1 tsp fennel or nigella seeds

Filling
1 1/2 cups shredded Muenster cheese
1 1/2 cups crumbled feta cheese
Pinch of pepper
Pinch of salt
3 eggs, beaten
1 egg, for egg wash
Sesame seeds, for garnish

In a small bowl, add warm water to yeast, sugar and salt. Cover and leave to proof for 10 to 15 minutes.
In a stand mixer, add flour, oil, water and yeast mixture. Beat until a dough is formed.
Remove dough from mixer bowl and knead the dough by hand until it is smooth and stretchy. 

Place the dough in an oiled bowl, then rub some oil on top of the dough. Cover with a kitchen towel and set aside in a warm spot for 1 hour.

In a medium bowl, combine the muenster and feta cheeses, salt and pepper and eggs in a bowl and mix together. Then refrigerate for 15 minutes.

Preheat oven to 350°F.

Divide the dough into two balls.
Flour the counter and roll out one of the balls to about 1/8 of an inch. Using a glass or a cookie cutter, cut the dough into circles.
Place a teaspoon of the cheese mixture on one half of the circle and fold over. 

Press the edges firmly together. Use a fork to press down on the edges to secure the dough or make a beautiful pattern by pinching the dough.
Place each sambusak on a parchment lined baking sheet. 

Repeat until all the dough and filling is used. 

Brush tops of sambusak with egg wash and sprinkle with sesame seeds. 

Bake for 25 minutes or until golden.

Variation: Add basil pesto and sun-dried tomatoes to cheese filling.