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

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.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 4/5
Pour 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
  • ETAPE 1

    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.

  • ETAPE 2

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

  • ETAPE 3

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

  • ETAPE 4

    Serve 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.»

Similar recipes in this theme