Goat's cheese and sundried tomato samosa with basil pesto
X 6 people 
30 Min
Rank 
Ingredients goat's cheese and sundried tomato samosa with basil pesto
| Goat cheese log(s) : 300 gram(s) | Brick pastry sheet(s) : 6 Whole | Thin slice(s) of sundried tomato : 12 Whole | Rocket : 100 gram(s) | Basil : 1/2 bunch(es) | Garlic clove(s) : 1 Bulb(s) | Pine kernel(s) : 30 gram(s) | Grated parmesan : 30 gram(s) | Olive oil : 10 Millilitres | Fine salt : 6 Pinch(es) | Freshly ground black pepper : 6 Turn(s) |
Recipe : Goat's cheese and sundried tomato samosa with basil pesto
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.
Chef's tip Goat's cheese and sundried tomato samosa with basil pesto
These pastries can also be cooked in the oven - bake for 4 minutes at 200'c.
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