Spring vegetable and Roquefort samosas represent a delightful fusion between Indian cuisine and French gastronomy. Crisp yet creamy, these small, flaky triangles are sure to enchant your palate and impress your guests during family meals or friendly gatherings. Easy to prepare, they add a touch of originality to your dining table while remaining accessible to chefs of all skill levels.
Ingredients
Utensils
Preparation
Step 1
Preheat the oven to 180°C. Meanwhile, heat a non-stick frying pan over medium heat with one tablespoon of olive oil.
Step 2
Add the frozen vegetable mix to the pan, sautéing for approximately 10 minutes until tender. Season lightly with ground black pepper.
Step 3
Crumble the Roquefort cheese into a bowl and mix it with the cooked vegetables.
Step 4
On a clean work surface, lay out a sheet of brick pastry and cut it in half. Place one tablespoon of the Roquefort and vegetable filling on one edge of the half sheet.
Step 5
Fold the pastry into a triangle, ensuring the filling is securely enclosed with each fold. Repeat this process with the remaining sheets of brick pastry.
Step 6
Lightly brush the samosas with olive oil using the pastry brush.
Step 7
Arrange the samosas on a baking sheet lined with parchment paper and bake for 20 minutes, or until they are golden and crispy.
My Chef’s Tip
For an even more indulgent variation, consider adding some crushed nuts to the filling to introduce a delightful crunch to each bite.
Wine Pairing
Pair these samosas with a dry white wine such as Sancerre or Pouilly-Fumé, whose freshness and floral aromas beautifully complement the bold flavor of Roquefort.
Additional Information
The samosa, originally from the Middle East and South Asia, is traditionally filled with meat or vegetables and spices. In France, it has been reimagined with various types of cheeses, including Roquefort, to create a refined and flavorful appetizer or starter.
