April 1, 2020

Samosas with Comté cheese and mint

INGREDIENTS
for 16 Samoussas
  • 8 sheets of brick
  • 300 g of Comté cut into pieces
  • 100 g of cheese fresh
  • 1 bunch of leaves mint
  • Olive oil
  • Pepper

 

PREPARATION
Preheat the oven to 180 ° C (item 6). Gather the County, the cheese fresh and leaves of mint, then pepper.
Mix to obtain a homogeneous paste. Brush the pastry sheets with olive oil with a brush.
Cut each brick sheet in half. Drop a little device at cheese on each half of brick then fold them to form samosas. At the end of the bending, re-brush oil with both sides of the samoussa.
Put a sheet of baking paper on a baking sheet and put in the samosas.
Bake 15 to 20 minutes. Serve hot with, for example, a citrus mesclun.

THE COUNCIL OF SOMMELIER
Agreement with a Jura wine: these samosas are accompanied by a Chardonnay (white) appellation Etoile. Agreement with a wine from another region: a Roussette de Savoie (white).



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