We use cookies to help this site deliver the best possible experience.   Remove this notice.

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

Crisp brick pastry samosas with a goat's cheese and sundried tomato filling served with home made pesto.

Partager sur Facebook
Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
Ingredients ( for people)
  • 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 : 10 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

Method
  • 1For 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.
  • 2For the pesto: peel the garlic and place in a blender. Add the basil leaves, parmesan, pine nuts and olive oil then blitz.
  • 3Heat a frying pan until hot and add a drizzle of olive oil. Cook the samosas until the pastry is crisp and golden brown.
  • 4Serve the samosas with a handful of fresh rocket and finish with a drizzle of pesto.

Chef's tip

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


Leave a comment