The question marks are because of the cheese.
Samosas are typical of Asian and North African cuisine where cheese is rarely used.
But they are also served around the Mediterranean where cheese is eaten in vast quantities.
And it’s my kitchen and I can do what I want.
These last two recipes didn’t quite use up the box of phyllo sheets….
However, mon mari entertained himself while my back was turned by feeding strips of phyllo to the girls – from a great height.
Goat Cheese Samosas
Total time: 25 minutes
- 4 sheets phyllo dough
- 6 slices aged goat cheese, 1/3 inch (1cm) thick
- 2 slices dry-cured ham, Prosciutto. Bayonne, chopped
- handful fresh oregano leaves
- handful of fresh, baby spinach leaves, shredded
- 2 tsp Dijon-style mustard
- olive oil
- Remove 1 sheet of pastry and re-wrap the rest. It’s important to keep phyllo covered at all times or it will dry out very quickly.
- Lay the sheet out flat and lightly brush all over with olive oil.
- Fold phyllo in half the long way. Brush top layer with oil.
- Take one corner and lightly fold it so that the corner touches the opposite side. Do not actually make the fold. We just want to determine the placement of the filling. It will form a triangle.
- Unfold it and spread 1/4 of the mustard on the designated area….
- Top with place 1/4 of the spinach, oregano, ham and 1 1/2 slices of goat cheese.
- Now fold the phyllo over, forming a triangle. Continue to fold over and over, maintaining the triangle, like a flag. (It will make sense when you are doing it) You will end up with a nicely sealed triangle.
- Brush the top and bottom with olive oil and place on a baking sheet.
- Repeat with the remaining phyllo sheets and filling, making 4 Samosas in all.
- Bake at 400F (200C) for 12 – 15 minutes, until golden brown.
I used the last of the phyllo to make Salmon and Avocado Cigars
I saved a bit of Grilled Salmon from Fish Hell Night (not difficult).
These were made just like the Avocado Rolls with the following changes:
For the shallots, feta and Greek olives substitute
- 4oz (120gr) cooked salmon, preferable done on the barbecue with a bit of smoke
- 3oz (90gr) soft goat cheese
- 2 tbs fresh tarragon, chopped
- 2 tsp capers, chopped
- 1/2 tsp smoked paprika
Flake the salmon and combine with the goat cheese, tarragon, capers and paprika. Assemble, with sliced avocados, as for Avocado Rolls..