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.
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30mins
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0mn
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0mn
- 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
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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.
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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.
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ETAPE 4
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.»
