Chickpea Turnovers with Spinach and Mint (Tajik Sambusa)

Flaky and buttery samsa, Central Asia's beloved turnovers, are known in Tajikistan as sambusa. Elsewhere in the region, fillings are typically beef, lamb, pumpkin, spinach or potatoes but in Dushanbe there are chickpea ones and, in the springtime, herb-filled variations. This recipe combines the two. Samsa or sambusa are always eaten with green tea - this is especially the case if they're lamb as the tea cuts through the fat.

1 small onion, roughly chopped
1 tin chickpeas, drained and rinsed (400 g)
3 Tbsp. fresh mint leaves, roughly chopped
1 handful spinach
1 tsp. fine sea salt
1 tsp. black peppercorns, ground
1 tsp. ground cumin
1 tsp. dill seeds
1 pkg puff pastry (320 g)
1 small egg, beaten

Garnish:
1 tsp. black sesame seeds

Heat the oven to 390°F (200°C/180°C fan, Gas Mark 6) and line a large baking tray (or two smaller trays) with baking paper.

Put the onion in a food processor and pulse a few times, then add 100 g of the chickpeas, the mint and spinach, and pulse so it comes together. Put the mixture into a large bowl and stir in 1 tsp. of salt, the pepper, cumin, dill seeds, if using, and the remaining chickpeas.

Lightly flour a work surface and the pastry, and roll it out to 37x28 cm. Using an 8 cm cutter, stamp out 15 rounds, then put 1 tsp. of the filling in the middle of each one and bring up the edges to create a triangle shape. Press to seal, creating a samosa-style triangle. Repeat with the remaining pastry.

Put on the baking tray, seam-side down. Brush each one with the egg wash and scatter over the black sesame seeds or a sprinkle of sea salt flakes and a few grindings of black pepper, if you like.

Bake for 15 minutes then, when the pastry has fully risen, lower the oven temperature to its lowest setting and bake for 10-15 minutes or until the layers are dry and crispy.

Makes 15.