Cheese Sambousek (Fried Cheese Pastries)

Filling and assembly

• 200 g Feta cheese
• 200 g Halloumi cheese
• 4 Spring onion
• 20 g Fresh parsley
• ½ tsp Black pepper
• 1 tbsp Roasted sesame seeds
• 1 Lemon
• 250 g Frozen spring roll wrappers
• 60 ml Water

For frying

• 900 ml Sunflower oil

1. Let the spring roll wrappers thaw until pliable, keeping them covered so they do not dry out. Meanwhile, crumble the feta, coarsely grate the halloumi, thinly slice the spring onions, and finely chop the parsley. Cut the lemon into wedges for serving.
2. In a mixing bowl, combine the feta, halloumi, spring onions, parsley, black pepper, and roasted sesame seeds. Mix until evenly combined; the filling should hold together when pressed. If it feels very dry, add 1 to 2 tsp water to help it bind.
3. Whisk the remaining water in a small bowl to use as a sealing paste. Working with one wrapper at a time, keep the rest covered, then place a small spoonful of filling near one edge. Fold into a tight triangle, sealing the edges with a little water as you go, then curve into a crescent if you like.
4. Pour the sunflower oil into a large pot and heat to 175°C (345°F). Fry the sambousek in batches for 2 to 3 minutes, turning once, until blistered and deep golden. Lift out with tongs and drain briefly before frying the next batch.
5. Serve the sambousek warm with lemon wedges for squeezing over. For the best crunch, eat them soon after frying. If needed, keep them warm on a rack in a 120°C (250°F) oven while you finish frying.

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