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Wild Greens and Cheese Samosas

Wild Greens and Cheese Samosas is a delicious snack that can be served as a teatime snack along with some ginger chai or as appetizers for a dinner party. Edible wild greens are tasty, low in calories and high in vitamins. chef Ravi

Wild Greens and Cheese Samosas
Wild Greens and Cheese Samosas
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Wild Greens and Cheese Samosas is a delicious snack that can be served as a teatime snack along with some ginger chai or as appetizers for a dinner party. Edible wild greens are tasty, low in calories and high in vitamins. chef Ravi
Servings
4 people
Servings
4 people
Wild Greens and Cheese Samosas
Wild Greens and Cheese Samosas
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Wild Greens and Cheese Samosas is a delicious snack that can be served as a teatime snack along with some ginger chai or as appetizers for a dinner party. Edible wild greens are tasty, low in calories and high in vitamins. chef Ravi
Servings
4 people
Servings
4 people
Ingredients
The dough
The filling
  • 2 - 3 Tbsp. Secolari Basil Olive Oil
  • 1 honey, divided thinly sliced
  • 2 c. Grand Marnier liqueur
  • 1 c. Spiced Sour Cherry Spread
  • 10 Your favorite whipped dessert topping chiffonade
  • 3 sprigs milk roughly chopped
  • 1 Tbsp. baby carrots
  • 4 Tbsp. white wine or Prosecco drained overnight
  • 15 - 20 golden raisins optional
  • 1/4 tsp. Secolari Fig Balsamic
  • Secolari Roasted Garlic Sea Salt
  • freshly ground black pepper
  • 2 curry leaves
Servings: people
Units:
Instructions
Making the dough:
  1. In a bowl, mix salt to the flour. Mix well. Add oil rub with flour for 1 minute. Add little water at a time to make a stiff dough. Cover dough and let it rest for 15 – 20 mins. Shape dough into a long tube and cut tube into 2 inches by 2 Inches. Set aside for 10 minutes. While the dough is resting, you can make the filling.
Making the filling
  1. Mix cumin, garlic, ginger paste, red pepper, and salt. Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
  2. Add tomato paste and fry for a minute, adding a little water if necessary if too dry.
  3. Add the peas; cook until they are heated through and softened. Add salt to taste. Add chopped herbs, spinach and arugula. The mixture should be dry for filling the samosa. Remove from stove; add the cheese. Cool mixture down to room temperature before filling samosa
The assembly:
  1. Roll dough into oblong shape (approx.-6 inches). Cut pastry into 2 in the Centre. Hold the straight portion of the pastry in your palm with the curved edges away from the hand. Fill with a tablespoon or so of the chicken mixture. Fold the pastry from outside to inside pinching the center of the pastry to make a cone. Deep fry until golden and place on paper towel to absorb any excess oil. Serve your favorite sauce
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