During our trip to Réunion we stumbled upon these delicious fried stuffed dumplings. A little hesitant we bought a handful to try them and…we fell in love with them. The version we tried was very simple, with a cheese filling, but there were different variants, based on fish or meat. Back home, we searched about them and discovered that they were samoussas, a typical preparation of the Indian Ocean area. Since the recipe is very simple and the flavors can be easily replicated even “from afar“, we have decided to offer you a variant with an exquisitely exotic flavor: potatoes and cheese samosas. This dish will bring your mind back to a trip to that region or, if you have never been there, it will give you an idea of the scents and flavors of exotic lands.
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Ingredients for about 30 samosas
- 3 medium potatoes (about 500 g)
- sheets of brick dough (about 200 g)
- 150 g of Emmental cheese
- 20 g of chives
- cumin seeds (about 2 teaspoons)
- salt and pepper
- frying oil
Peel the potatoes, cut them into cubes and cook them in boiling water for about 15 minutes or until they become soft (test them with a fork). Drain them with a slotted spoon and set aside. Chop or grate the cheese, alternatively you could buy it at the supermarket already in rapè format. Chop the chives.
Mash the potatoes with the help of a fork, then add the grated cheese, chives, cumin seeds, salt and pepper. Mix all the ingredients until you get a uniform mixture.
Get yourself a small bowl with some water. Take a sheet of brick dough and cut it into strips about 5 cm wide.
Place a teaspoon of filling at one end and fold over the corner of the pastry creating a triangle shape.
Repeat the folding operation until you reach the opposite end of the pastry strips. Moisten the last flap of pasta with a few drops of water and close your samosas (the water makes the moistened pasta adhere and keeps the triangle closed during cooking).
Repeat the operation until all the ingredients are used up.
Heat the oil in a pan. When it is hot, add 4 or 5 samosas at time. Fry about 30 seconds per side or until the pastry is golden and crisp. Drain them with a slotted spoon and let them rest on a plate covered with absorbent paper for a few minutes.
Serve hot, accompanied with your favorite sauces.
Potatoes and cheese samosas are a typical preparation that is eaten in Réunion as appetizer or snack. The filling depends on your preferences, this is really a recipe that lends itself to any type of customization. At the first bite of our potato and cheese samosas, it was unavoidable to rethink the dishes we tasted during our stay in Réunion or Mauritius. Cumin, in particular, is a very present spice in Indian Ocean cuisine, if you do not like it and prefer to eliminate it from the recipe, you will remove that exotic note from your dish. Well, now that we understand how to prepare them, we will soon try to reproduce the other possible variants (meat, tuna, vegetables, cheese, etc.). And you, will you do the same?
See you soon
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