Red Onion and Crispy Bacon Samosas
The samosa is originally an Indian stuffed pastry, but there are countless variations around the world – this red onion and bacon version combines the flavors of Hungarian cuisine with the classic shape. The kitchen fills with the irresistible aroma when the bacon starts to sizzle in the pan, then merges with the caramelizing red onions. The filling is juicy, slightly smoky, which is made even more characteristic by the fresh parsley. The secret to success is to fry the bacon until crispy and that the dough closes tightly - so the filling does not leak out during baking. This dish is ideal as a party snack, a picnic-packable delicacy, or a hearty dinner.
Ingredients for this recipe
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Preparation Steps
1
Peel and finely chop the red onions and garlic. Dice the bacon into small cubes. Tip: freezing the bacon slightly makes it easier to slice.
2
In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and set aside on a plate. In the rendered bacon fat, sauté the red onions until translucent.
3
Add the garlic and cook for 1 minute, then return the bacon to the skillet. Season with salt and pepper, then sprinkle with finely chopped parsley. Mix well and let cool.
4
Roll out the puff pastry to a thickness of about 2 mm. Cut into 10x10 cm squares. Place 1 tablespoon of filling in the center of each square, fold into a triangle, and press the edges with a fork to seal.
5
Brush the tops of the samosas with beaten egg. Place them on a baking sheet lined with parchment paper, leaving a small space between each. Tip: the egg wash helps achieve a golden-brown color.
6
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown and crispy. Best served fresh, but delicious warm as well.
