Samosas with Comté cheese and mint
INGREDIENTS
for 16 Samoussas
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).
