Samosas filled with goat's cheese and tapenade served with a tomato and pesto salad
Categories | Sources | Filters
Samosas filled with goat's cheese and tapenade served with a tomato and pesto salad
Starters recipes



6

Cook

Favourites

Share 
INGREDIENTS
6 sprig Cherry tomatoes on the vine
100 g Flaked almonds
1 bunch Basil
30 g Grated parmesan
30 g Pine kernel(s)
1 bulb Garlic clove(s)
150 ml olive oil
6 whole Spring onion(s)
6 pinch(es) Fine salt
12 Turn Freshly ground black pepper
1 whole Fresh goat cheese log(s)
50 g Black olive tapenade
6 whole Brick pastry sheet(s)
 

Add to my shopping list 
DIRECTIONS
01
For the tomato and pesto salad : Preheat the oven to 180°C

02
Wash all of the vegetables

03
Quarter the cherry tomatoes

04
Peel the garlic, cut in half and remove the green sprout

05
Finely slice the spring onions

06
Pick the basil leaves

07
To make the pesto: place the basil, garlic, pine nuts, parmesan, olive oil, salt and pepper in a food processor or a pestle mortar

08
Blitz to make a rough paste

09
Check the seasoning

10
Spread the flaked almonds on to a baking sheet and toast in the oven until golden brown

11
Set aside

12
Place the tomatoes, spring onion and the pesto in a bowl and mix together

13
Allow to marinade while you make the samosas

14
For the samosas : Cut the brick pastry into 3 strips approximately 5cm wide

15
Mix together the goat's cheese and the tapenade

16
Season with freshly ground black pepper

17
Place a spoonful of the goat's cheese mixture at the end of each strip of pastry

18
Fold the pastry in triangles to make a samosa

19
Secure the parcel with a little olive oil

20
Heat a frying pan to hot and add a little olive oil

21
Place the pastries in the pan and cook until golden brown on both sides

22
Serve the goat's cheese pastries on a bed of tomato salad and sprinkle with toasted almonds.

Comments

Comment