Christmas Samosas with Goat Cheese, Honey & Walnuts
These festive samosas elegantly combine the tang of goat cheese, the sweetness of honey, and the crunch of toasted walnuts. A refined vegetarian starter, perfectly crispy, ideal for holiday meals. Simple and quick to prepare, it will amaze your guests with its balanced flavors and golden appearance.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (350°F). Prepare a baking tray with parchment paper. Toast the walnuts for 3-4 minutes in the oven, let cool and roughly chop them.
- 2
In a bowl, mash the goat cheese with a fork. Incorporate the honey, then the walnuts, parsley, salt, pepper and Espelette pepper (if using). Mix to obtain a creamy filling.
- 3
Cut each brik sheet in half lengthwise to get 8 strips. Lightly brush each strip with olive oil on both sides.
- 4
Place a tablespoon of filling at one end of a strip. Fold into a triangle by folding the corner over the filling, then continue folding the triangle onto itself along the entire strip.
- 5
Seal the end with a little beaten egg yolk. Place on the tray, seam side down. Repeat for the other strips.
- 6
Brush the top of each samosa with the beaten egg yolk. Bake in the middle of the oven for 12 to 15 minutes until golden brown and crispy.
- 7
Let cool for 3-4 minutes before serving. Serve with a lamb's lettuce salad or a beetroot coulis.
- Let the goat cheese come to room temperature to make it easier to work with and mix.
- For a firmer filling, briefly drain very runny cheese in a sieve. Filling that is too soft makes folding difficult.
- Folding must be tight so the samosas hold their shape and the filling doesn't escape during cooking.
- Toasting the walnuts releases their oils and greatly intensifies their aroma. Don't skip this simple step.
- These samosas freeze very well before cooking. Place them spaced apart on a tray, freeze, then transfer to a bag. Cook from frozen, adding a few extra minutes.
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