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For an aperitif with friends, as a starter or as a main course with a salad, these delicious samosas with basil pesto, sun-dried tomato, goat cheese and black olives are the quick and easy way to treat yourself! And they're as crunchy as they are delicious.
💙 Why you'll love them
- They're very easy to make: just fill the fillo pastry sheets and bake the samosas.
- In this video, I'll show you how to get your folding right (spoiler: it's super easy).
- They are infinitely versatile : discover my vegetable samoussas, my chicken, curry and goat cheese samosa, my tuna samosas, my goat cheese and honey or my beef samosas.
- You can make them in advance, keep them for several days (ideal for batch cooking) and even freeze them!
- You can vary the cooking methods to suit your tastes: frying pan, oven or deep-frying.
🫒 Ingredients
You'll need the following ingredients. You can find the quantities in the recipe card below.
- Fillo pastry sheets, also called phyllo dough
- Soft butter: I bake in the oven, so this is what I'll use to brush them with.
- Black olives: I recommend Kalamata olives, which are excellent. And if you find some that are already pitted, they'll go much faster!
- Drained sun-dried tomatoes: in summer, you can replace them with self-preserved cherry tomatoes, which are really delicious! Cut in half and place in a dish. Brush with olive oil, salt and oregano, then bake in a hot oven at 120°C for 1h30 to 2h, turning halfway through.
- Goat cheese: you can adapt according to your tastes.
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace butter with vegetable margarine, goat cheese with the vegan cheese of your choice, and make sure your pesto is vegan (there are plenty available).
🤔How to fold samosas?
On these process shots, it's not the garnish of those veggie samosas, as it's the garnish from my honey goat cheese samosas. But I just wanted you to see that it's a super easy process and I'll walk you through it, step by step, no worries!
💡 Frequently Asked Questions
These delicious, crunchy doughnuts originated in Central Asia and the Middle East, before being introduced to India in the 13th/14th century.
You can fry them in a pan filled with frying oil, pan-fry them with a little olive oil, or brush them with butter and brown them in the oven, as shown here.
If you'd like to enjoy them as a main course, accompany them with a salad or soup.
Yes, of course! Store them in an airtight container in the fridge for 2 or 3 days, then put them in the oven at 320°F/160°C for around ten minutes when you're ready to eat them.
If you have any filling left over, you can put it all on toast and bake it for 5-10 minutes at 390°F/200°C. It's a real treat!
❄️ Storage / freezing
To store, refrigerate in an airtight container for around 2 to 3 days.
If you've made too many, you can also freeze them cooked: once cold, place them on a plate in the freezer without touching for around 2 hours. Once they have been pre-frozen, you can place them in a freezer bag and store them for 3 to 4 months.
To defrost, pop them in the oven or frying pan for a few minutes.
🇮🇳 Other Indian gems
- Fish, carrot and potato curry
- Chicken with coconut milk and green curry
- Delicious 6-ingredient cheese naans
If you make these samosas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Pesto, tomatoes and goat cheese samosa
Ingredients
- 8 fillo pastry sheets also called phyllo dough
- 1 tablespoon unsalted butter
- 2 tablespoons black olives
- ½ cup sun-dried tomatoes drained
- ⅔ cup goat cheese
- 5 large tablespoons basil Pesto
Instructions
- Finely chop the sun-dried tomatoes and black olives, then mix them with the Pesto and goat cheese.
- Take one fillo pastry sheet and place a clean, damp kitchen towel over the others to prevent them from drying out (filo sheets dry extremely quickly). Preheat your oven to 410°F/210°C in natural convection/static heat mode, high and low. Lay the fillo pastry sheet on your work surface and cut it into four equal strips. Place the first two strips one on top of the other, with a little filling on the bottom right. Fold one corner of the strip over the filling to form a triangle (see process shots if necessary). Continue folding the triangle along the strip until you reach the end. Close the triangle, tucking the remaining fillo inside.
- Repeat the process with the other two strips, then with all the fillo pastry sheets.
- Place the triangles on a baking sheet lined with parchment paper. Brush with melted butter and bake for 10 minutes. Enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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