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.

Goat's cheese and sundried tomato samosa with basil pesto

Recipe rating: 5 (1 votes)
Timings: Preparation: 30mn | Cooking time: 0mn| Rest time: 0mn

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.

Recipe techniques in video

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