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 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
Ingredients
The dough
- 2 cups all purpose flour
- 1/4 tsp Seccolari fleur de sel
- 3 tbsps Secolari Arbequina Extra Virgin Olive Oil
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
Instructions
Making the dough:
- 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
- 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.
- Add tomato paste and fry for a minute, adding a little water if necessary if too dry.
- 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:
- 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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