French-style Samosas
Ingredients
- 8 pcPhyllo dough (cut into strips)
- 300 gSausage meat (plain)
- 1 pcYellow onion (finely diced)
- 1 pcGarlic (minced)
- 0.5 tbspFlat-leaf parsley (chopped)
- 1 tspThyme (leaves only)
- 40 gSalted butter (melted)
- 1 pcEgg (whole)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
Bake at 200°C. Cook until the samosas are golden brown and the pastry is brittle. The butter should sizzle on the tray.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 2 days in the refrigerator. To regain crispness, reheat for 5 minutes in a hot oven, never in the microwave.
