AuthortapasonlineMajorcan samosas with sobrasada - East meets West with this delightful snack. Sobrasada and honey go perfectly together and this little tapa can be served on its own or as part of a spread. They are best eaten straight away, but can be carefully frozen if only cooked half way, then finished off when needed.
Makes 10 - 12 samosas.
Chop the aubergine and shallot into small pieces and sauté in the olive oil with the salt and pepper until they form a homogenous mixture.
Drain and allow to cool, then mix well with the sobrasada.
Lay the filo pastry flat and cut in half legthwise.
Take two sheets of pastry and place a small spoonful of the mixture about 2cm up from the bottom edge, towards one side. Take a corner of the pastry and fold it over to make a triangle, covering the filling. Fold over again and continue folding in triangles until you reach the end of the strip. Brush around the samosa with melted butter, being sure to seal the edges.
Deep-fry, air-fry, or bake in the oven until golden. Remember to turn the samosas half way through.
Serve drizzled with honey.
Ingredients
Directions
Chop the aubergine and shallot into small pieces and sauté in the olive oil with the salt and pepper until they form a homogenous mixture.
Drain and allow to cool, then mix well with the sobrasada.
Lay the filo pastry flat and cut in half legthwise.
Take two sheets of pastry and place a small spoonful of the mixture about 2cm up from the bottom edge, towards one side. Take a corner of the pastry and fold it over to make a triangle, covering the filling. Fold over again and continue folding in triangles until you reach the end of the strip. Brush around the samosa with melted butter, being sure to seal the edges.
Deep-fry, air-fry, or bake in the oven until golden. Remember to turn the samosas half way through.
Serve drizzled with honey.
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