Smoked Pork Belly and Cheese Samosas
The samosa originally comes from Indian cuisine and has become popular throughout Asia over the centuries. The triangular stuffed pastry is known in countless variations, but in Hungary, Hungarian versions are becoming increasingly common. In this recipe, we have combined the classic Indian form with two iconic ingredients of Hungarian cuisine: smoked pork belly and Trappista cheese. The secret of the recipe is the well-balanced harmony between the smoky meat, the melted cheese, and the crispy pastry. The proper oil temperature is crucial: if it is too cold, the dough will soak up the oil, and if it is too hot, it will burn quickly. Tip: fry only a few pieces at a time to keep the oil temperature stable. Imagine the smell of freshly baked samosas filling the kitchen, while the melted cheese and meat filling inside the crispy pastry awaits you. This dish is a perfect choice for entertaining, parties, or a special evening snack. If you want to make it spicier, add chili or smoked paprika to the filling.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. When chopping the onion, make sure to dice it evenly so it browns uniformly.
2
In a skillet, sauté the onion in a little oil over medium heat for 4-5 minutes, until translucent. Add the finely chopped garlic and stir-fry for another minute, being careful not to burn it, as it can become bitter.
3
Dice the smoked pork belly into small cubes, then add it to the onion mixture. Cook for 5 minutes, allowing it to brown slightly and release its smoky aroma.
4
Grate the Trappista cheese and add it to the pork belly mixture. Season with salt, pepper, and chopped parsley. Let it cool slightly so it doesn't melt the filo pastry.
5
Cut the filo pastry sheets into long strips. Place a tablespoon of filling at one end, then start folding in a triangle shape, like a flag. At the end, brush with a little water or oil to seal the fold.
6
Heat the oil in a medium saucepan. To reach the perfect temperature, drop in a piece of bread: if it turns golden brown in 10 seconds, the oil is ready.
7
Fry the samosas until golden brown, about 2-3 minutes per side. Do not overcrowd the oil, as it will cool down, and the pastry will become too greasy.
8
Remove the cooked samosas and place them on a paper towel-lined plate to absorb excess oil. Let them cool for 2-3 minutes before serving, so they stay crispier.
