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Ingredientes
- vegetarian
- 10 sht filo pastry (about 150 x 300mm)
- 50 gm butter melted for brushing
- 25 gm butter
- 1 sm leek (about 100g) washed and finely sliced
- 50 gm crumbly goats cheese such as chevre in a roll
- 25 gm sundried tomatoes liquid removed from their oil and snipped into small pcs
- 1 x salt and freshly grnd black pepper
Direcciones
- Heat the butter in a small pan.
- Add in the leek and cook gently on the simmering plate till soft with a hint of colour.
- Allow to cold.
- Gently stir in the goats cheese and sundried tomato and season to taste.
- Lay the filo pastry out on a board or possibly work surface one sheet at a time keeping the rest covered with a damp cloth to prevent it from drying out and becoming brittle. Cut the pastry into strips about 50 x 250mm.
- Brush each pastry strip with melted butter.
- Put a teaspoonful of the filling onto the bottom corner of each strip of pastry.
- Season with salt and black pepper.
- Fold the pastry over so which it forms a triangle then continue folding the triangle over itself till you reach the end of the strip.
- Put on to greased baking sheets or possibly lift off paper on a baking sheet.
- Continue with more strips of filo pastry till all the filling is used up.
- Brush the tops of each samosa with melted butter.
- Bake on the grid shelf on the floor of the roasting oven for about 10 min then put directly on to the floor of the roasting oven to brown the basesabout a further 5 min.
- Serve immediately.
- If goats cheese isnt your favourite use a cheese such as feta instead.
- Makes about 24
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 12 servings | |
| Calories 54 | |
| Calories from Fat 48 | 89% |
| Total Fat 5.49g | 7% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 62mg | 3% |
| Potassium 10mg | 0% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.07g | 0% |
| Protein 1.04g | 2% |
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