Le Gruyère AOP Samoussa with green coulis

45' 7'

Like a summary of the recipes we have discovered together so far, samosas take us on a global journey.

They can be found everywhere: in Asian cuisine, of course, but especially in Indian and Persian cuisine.

Along the Spice and Silk Roads, through trade and culinary discoveries, samosas have conquered our beautiful land!

Perhaps samosas have conquered us by their textural contradictions, which are essential to our food preference: crunchy and soft at the same time!

Perhaps samosas were an immediate success because they are easy to make and to garnish with the local products at our disposal; these local products that we are so fond of!

Enjoy your meal!

Philippe Ligron

Ingredients for

Note

Attention changement nombre de personnes

Preparation of the samoussas

300 g
Gruyère AOP grated
16 sheets
feuilles de brique (or filo pastry or spring roll sheets)
1 tbsp
water
1 tbsp
flour
140 g
diced tomatoes
100 g
de tomate séchée
20 g
shallot, finely chopped
2 pinches
of salt
2 pinch
of pepper

Green coulis:

50 g
of parsley
0.5 dl
olive oil
1 tsp
flour
1 tsp
butter
2 pinch
of pepper
2 sheets
of salt

Preparation

Preparation of the samoussas

Peel and finely chop the shallots, set aside.
Coarsely chop the fresh and sun dried tomatoes, set aside.
Mix the grated Le Gruyère AOP, shallots, fresh and sun dried tomatoes in a salad bowl. Adjust the seasoning.
Cut the brick pastry into 4 strips. Be careful to do this at the last moment to prevent them from drying out and becoming brittle.
Prepare the food "glue" by mixing the water and flour 1.
Making the samosas:Take a strip of brick pastry and put about half a teaspoon of the mixture at the beginning of the strip.
Fold it into a triangle several times and when you get to the end of the strip put a little "glue" and continue to fold it into a triangle. The glue will hold it together.
Cooking: put a little oil in a frying pan and fry the samosas until they are golden brown, or use a deep fat fryer.

Green coulis:

Wash and then blanch the parsley in salted water.
Cool quickly in ice water to preserve its green colour.
Drain and place in an electric chopper or blender.
Add the olive oil and blend until the mixture becomes homogeneous. Place in a small saucepan and mix with the butter/flour mixture (2), which in the cooking world is called "beurre manié" or kneaded butter. This will thicken the coulis.
Adjust the seasoning and serve as desired.