| Cheddar, Bacon and Leek Samoosas |
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| MAKES 30 INGREDIENTS: 30 ml oil 30 ml butter 2 leeks, sliced 125 g rindless back bacon, finely chopped 45 ml freshly chopped thyme 1 x 300 g LANCEWOOD Cheddar cheese, finely grated 1 egg, beaten 15 ml prepared Hot English mustard 15 ml cream Salt and freshly ground black pepper to taste 1 packet phyllo pastry 125 - 150 ml melted butter Coarse salt and thyme leaves |
METHOD: Heat the oil and butter and sauté the leeks, bacon and thyme until soft. Mix with the cheese, egg, mustard and cream. Season to taste. Cut the phyllo pastry into strips of 8 cm x 36 cm (more or less). Brush a strip with melted butter. Place another strip on top and brush with butter. Place a tablespoon of the filling at the top. Fold over to form a triangle. Continue folding over to form a samoosa. Place on a greased baking sheet and brush with more butter. Sprinkle with a bit of coarse salt and fresh thyme leaves. Bake in a preheated oven at 220°C for 15 minutes or until golden and puffed.
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