Recipes in the world of Flavilo

Black olive and goat cheese samosa in crispy pastry

Black Olive and Goat Cheese Samosas

Samosas originally come from Asia, but many variations have spread worldwide. In this recipe, we present a lighter, Mediterranean-inspired version with black olives and creamy goat cheese instead of the traditional meat filling. The special, slightly tangy flavor of goat cheese perfectly complements the salty character of the olives. The whole composition is truly perfect if the pastry is baked until crispy - the exact temperature of the oil is essential for this. The kitchen fills with a festive atmosphere as the samosas slowly turn golden brown. These bites are ideal as a welcome snack, appetizer or for an evening with wine. If you want to make a change, you can add sunflower seeds, fresh oregano or even dried tomatoes to the filling.

Prep Time 20 min
Preparation 15 min
Total 35 min
980 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 150 g Goat Cheese
⭕ 80 g Black Olives
⭕ 1 Red Onion
⭕ 2 tbsp Olive Oil
⭕ 6 Filo Pastry
⭕ 1 tbsp Fresh Basil
⭕ 0.5 tsp Salt
⭕ 0.25 tsp Black Pepper
⭕ 500 ml Oil for frying

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    Preparation Steps

    1

    Finely chop the red onion. Heat the olive oil in a skillet over medium heat and sauté the onion until translucent, about 4-5 minutes.

    2

    Pit the black olives (if necessary) and finely chop them. Chop the basil as well. Add these to the cooled onion.

    3

    Crumble the goat cheese into a bowl and mix it with the olive and onion mixture. Season with salt and pepper. The mixture should be easily shapeable but not too soft.

    4

    Cut the filo pastry sheets into long strips. Place a tablespoon of filling at one end of each strip, then fold the pastry in a triangular shape until you reach the end.

    5

    Seal the tip with a little water or oil to prevent it from opening during frying. It's important to seal it well, otherwise the filling will leak out.

    6

    Heat the oil in a medium saucepan. You can test the oil temperature with a piece of pastry: if it turns golden brown in 8-10 seconds, it's ready for frying.

    7

    Fry the samosas for 2-3 minutes on each side until golden brown. Fry only a few at a time, so the oil doesn't cool down, and the samosas remain crispy.

    8

    Remove the samosas and place them on paper towels to absorb excess oil. Serve fresh after a few minutes of cooling – they are best enjoyed warm.