Goat's cheese and sundried tomato samosa with basil pesto
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Goat's cheese and sundried tomato samosa with basil pesto
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INGREDIENTS
300 g Goat cheese log(s)
6 whole Brick pastry sheet(s)
12 whole Thin slice(s) of sundried tomato
100 g Rocket
0.5 bunch Basil
1 bulb Garlic clove(s)
30 g Pine kernel(s)
30 g Grated parmesan
10 ml olive oil
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
For the samosas: cut each sheet of brick pastry into 3 strips 5cm wide

02
Cut the sundried tomatoes into strips

03
Crumble the goat's cheese into small pieces

04
Place a few pieces of goat's cheese onto each strip of pastry

05
Season with salt and pepper and add a strip of sundried tomato

06
Fold the pastry up to enclose the filling and so that it resembles a samosa

07
Tuck the corner of the pastry under a fold to secure the samosa

08
For the pesto: peel the garlic and place in a blender

09
Add the basil leaves, parmesan, pine nuts and olive oil then blitz

10
Heat a frying pan until hot and add a drizzle of olive oil

11
Cook the samosas until the pastry is crisp and golden brown

12
Serve the samosas with a handful of fresh rocket and finish with a drizzle of pesto.

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