Camembert & honey samosas
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Guests 3 people
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Preparation 20 minutes
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Cooking 10 minutes
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Difficulty Easy
To make this recipe
Ingredients
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6 sheets of brik pastry
- 1 Grand Fermage camembert
- 60g of cashew, almond and pecan nut mixture
- 2 tbsp honey
- 80g melted butter
- Salt and pepper
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Preparation
- Preheat the oven to 200°C.
- Cut the camembert into small cubes.
- Blend the nuts to a coarse sandy texture, then add in the honey and 50g of melted butter. Add in the cubes of camembert. Season with salt and pepper, and mix gently. Cut the brik pastry sheets in two.
- Fold over the rounded edges of each pastry strip to form a long rectangle.
- Set a spoonful of the filling at one of the edges, then fold the corner of the pastry strip over the filling, pulling it towards the opposite edge to form a triangle.
- Repeat in the opposite direction until you have reached the other end of the pastry sheet.
- Place the samosas on a parchment-lined baking sheet and brush with the remainder of the melted butter.
- Bake for 10 minutes and enjoy as a canapé, or serve with a green salad as a starter.
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