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Recipe: Goat's cheese and sundried tomato samosa with basil pesto

Goat's cheese and sundried tomato samosa with basil pesto

Crisp brick pastry samosas with a goat's cheese and sundried tomato filling served with home made pesto.
Recipe: Goat's cheese and sundried tomato samosa with basil pesto

Goat's cheese and sundried tomato samosa with basil pesto

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Ingredients
Quantity for 6 person(s)
  • Goat cheese log(s) : 300 g
  • Brick pastry sheet(s) : 6 whole
  • Thin slice(s) of sundried tomato : 12 whole
  • Rocket : 100 g
  • Basil : 0.5 bunch
  • Garlic clove(s) : 1 bulb
  • Pine kernel(s) : 30 g
  • Grated parmesan : 30 g
  • Olive oil : 1 cl
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
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Recipe method

For the samosas: cut each sheet of brick pastry into 3 strips 5cm wide. Cut the sundried tomatoes into strips. Crumble the goat's cheese into small pieces.
Place a few pieces of goat's cheese onto each strip of pastry. Season with salt and pepper and add a strip of sundried tomato. Fold the pastry up to enclose the filling and so that it resembles a samosa. Tuck the corner of the pastry under a fold to secure the samosa.

For the pesto: peel the garlic and place in a blender. Add the basil leaves, parmesan, pine nuts and olive oil then blitz.

Heat a frying pan until hot and add a drizzle of olive oil. Cook the samosas until the pastry is crisp and golden brown.

Serve the samosas with a handful of fresh rocket and finish with a drizzle of pesto.

These pastries can also be cooked in the oven - bake for 4 minutes at 200'c.

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