sweet leek samosas
PREPARATION TIME: 30 MINUTES (Plus 1 Hour Chilling Time)
COOKING TIME: 30 MINUTES
MAKES: 30
FILLING
1/2 Ounce unsalted butter
2 tablespoons olive oil
1 leek, white part only, finely chopped
3 1/2 ounces blue veined cheese, cut into 30 pieces
1 ounce prosciutto, finely chopped
1 egg
1 tablespoon water
PASTRY
1 cup all-purpose flour
3 1/2 ounces unsalted butter, chilled and cut into small cubes
1/4 cup sour cream
To Make The Pastry:
Combine all the ingredients in a food processor. Pulse until just combined.
Remove the dough and pat into a flat disc shape. Wrap in plastic film and pop into the fridge for about an hour.
To Make The Filling:
Heat the butter and oil together in a frying pan. Keep an eye on the heat, you don't want the butter to burn.
Add the leek and cook until it is soft and golden brown. This should take about 20 minutes.
Season with salt and pepper to taste.
Set the mixture aside to cool.
To Assemble the Samosas:
Preheat your oven to 400F.
Take one or two baking sheets and line with non stick baking paper.
Roll out the pastry on a clean, lightly floured surface until you have a 12 x 16 inch rectangle.
Use a 2 3/4 inch round cutter to cut out your samosa shapes. You need 30 so gather the scraps together and roll again.
Lay out all your pastry rounds and drop 1 teaspoon of leek mixture onto one half of each round. Add a piece of cheese and a little prosciutto.
Whisk your egg with the water in a small bowl and brush it onto the pastry edges.
Fold your pastry over so you have a half moon shape. Seal the edges.
Place your samosas onto your baking sheets leaving room between each one.
Brush the tops with some of the egg wash.
Bake for around 10 minutes. Should be golden.
Best served warm.
TIP:
You can make these samosas ahead of time. Freeze them after assembling. Just bake them from frozen - may need a couple of minutes longer, so keep an eye on them.
