Fresh goat’s cheese samosas
Here’s a recipe that goes well with the Cru Vacqueyras rosé wine.
With its fruity and fragrant nose and a beautiful aromatic palette of fresh red fruits, such as redcurrant and strawberry, with aromas of garrigue. Its brilliant colour tends towards coral and deep pink.
On the palate, the Vacqueyras rosé wine is generous, fresh and charming. It’s perfect served chilled between 10 and 12°C.
It goes wonderfully well with the fresh goat’s cheese samosas that I propose as an aperitif or as a hot starter.
Never forget that wine should enhance the meal and the dishes.
It’s essential for the magic of the moment. It opens the door to exchanges, discussions and debates.
Above all, don’t focus on preconceived ideas, but let your imagination run free to be surprised and experiment.
Cru Vacqueyras rosé wine should be drunk with pleasure and indulgence.
It’s up to you now!
Samosas with fresh goat’s cheese, potatoes and coriander
INGREDIENTS: (FOR 4 PEOPLE)
- 4 small potatoes
- 200 g fresh goat’s cheese
- A few sprigs of fresh coriander
- 8 sheets of filo pastry
- 1 large onion
- 2 tbsp. olive o
- Salt, freshly ground pepper
Wash the potatoes and steam for 15-20 minutes.
Cool and remove the skin.
Peel and dice the onion.
Pour the olive oil into a frying pan and sauté the onion for 10 minutes over low heat.
Season with salt and pepper and add a piece of butter.
In a small food processor, pour the potatoes and onion in oil and butter.
Add the coriander leaves.
Blend everything together to obtain a smooth, creamy mixture.
Pour this into a salad bowl and add the fresh goat cheese.
Crush well with a fork and mix with the rest of the preparation.
Preheat your oven to 200°C.
Cut the filo pastry sheets in half to get two rectangles.
Fold the rectangle in half.
Place a good tablespoon of cheese filling on one end.
Fold the sheet into a triangle to form the samosa.
Repeat until the last sheet of filo pastry is formed.
In a small saucepan, melt 20 grams of butter over low heat.
Brush the samosas with melted butter using a pastry brush.
Bake for 10-15 minutes.
Once they are golden brown and crispy, take the samosas out of the oven and enjoy them still hot as an aperitif, starter or as an accompaniment to a Vacqueyras Rosé.
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