I have brushed these canape samosas with butter and baked them. There is a fusion of Iranian and Pakistani flavours — the tart sweetness of fresh pomegranate, the simplicity of cottage cheese and the distinctive depth of saffron. Great served at parties or savoured with your afternoon chai, these are busting with flavour, even without any dip or sauce!
Ingredients
Soft cottage cheese, salted 1 cup
Pomegranate 1/2 cup
Green chillis, chopped 2-4
Dry roasted whole cumin seeds 1 tsp
Chopped coriander 1 tbsp
Saffron pinch
Sea salt flakes
Samosa pastry leaves cut into half, 12
Black poppy seeds 1 tbsp
Butter, softened 1 tbsp
Oil 1/4 cup
Method
1. Heat oven to 200o C.
2. Prepare the mixture by combining all the filling ingredients in a bowl.
3. Melt the butter. Place a sheet of samosa pastry and using a basting brush, brush the pastry with a small amount of melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end. Seal end to close the samosas. Place on a baking try covered with a baking paper sheet. Repeat with all samosas.
4. Sprinkle poppy seeds and salt on top of samosas and bake for 10-12 minutes until light brown. If you wish to deep dry you can sprinkle the topping after frying.
5. Enjoy hot!
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35
Makes about 12 samosas
Sumayya Jamil is a lawyer-turned-food writer and cookery teacher in London, who is on a mission to promote the love of Pakistani food in the UK. She blogs at pukkapaki.com
Published in The Express Tribune, Ms T, September 9th, 2012.
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COMMENTS (2)
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baking try, deep dry Should be Baking tray & Deep fry. Interesting flavor combination.
wonderful recipe, will try it. many thanks