French-style Samosas

Phyllo pastry that cracks under the tooth to reveal a juicy pork filling, flavored with thyme and flat parsley. Brown butter provides an amber color and a toasted hazelnut aroma.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 485
• Protein: 17 g
• Carbs: 27 g
• Fat: 34 g

Ingredients

• 8 piece Phyllo dough ( cut into strips )
• 300 g Sausage meat ( plain )
• 1 piece Yellow onion ( finely diced )
• 1 piece Garlic ( minced )
• 0.5 tbsp Flat-leaf parsley ( chopped )
• 1 tsp Thyme ( leaves only )
• 40 g Salted butter ( melted )
• 1 piece Egg ( whole )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the filling

   Finely dice the onion and mince the garlic. In a pan, sweat the onion with a knob of butter until translucent. Add the sausage meat and garlic. Break up the meat with a spatula to avoid large chunks.

2. Seasoning and binding

   Once the meat is browned, add the thyme and chopped parsley. Season with salt and pepper. Off the heat, stir in an egg to bind the filling. The mixture should be moist but not runny.

3. Folding the triangles

   Cut the phyllo pastry into wide strips. Brush with melted butter. Place a small spoonful of filling at one end and fold into a triangle, alternating sides. The pastry must securely enclose the filling.

4. Baking

   Bake at 200°C. Cook until the samosas are golden brown and the pastry is brittle. The butter should sizzle on the tray.

Chef's tips

• Do not overfill the triangles, or they will burst during baking.
• The secret is to generously butter each layer of pastry to achieve that crumbly flakiness.

Storage

Can be kept for 2 days in the refrigerator. To regain crispness, reheat for 5 minutes in a hot oven, never in the microwave.