Wild Garlic and Cheese Samosas
Wild garlic has been present in Hungarian folk gastronomy for centuries, but it has only recently exploded back into modern kitchens as a spring seasonal favorite. This recipe is a perfect example of how to combine traditional samosas with local ingredients. The combination of freshly picked wild garlic and melted cheese provides a creamy yet refreshing taste experience. On a cool spring day, the aromas wafting from the oven alone whet your appetite. It is a perfect choice for friendly gatherings, as an Easter snack or even for lunch. Tip: you can serve it with fresh yogurt dip or lightly garlic sour cream for an even richer taste experience.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the wild garlic and chop it finely. Finely chop the onion as well. Tip: If the onion is too strong, soak it in cold water for a few minutes before sautéing.
2
Heat the olive oil in a skillet, add the onion, and sauté until translucent. Then add the wild garlic and sauté for another 1-2 minutes, until slightly wilted.
3
Remove the skillet from the heat, then stir in the grated Trappista cheese and the cream cheese. Season with ground black pepper, mix evenly, and let it cool completely. Tip: The cooled filling is much easier to handle and won't soak the pastry.
4
Cut the filo pastry sheets into long strips. Place a tablespoon of filling on one end of a strip, then fold it up in a triangular shape. Moisten the edges with water at the tip so it sticks together well.
5
Place the filled samosas on a baking sheet lined with parchment paper and brush the tops with a little oil. Tip: The thin layer of oil helps to make them crispy and golden brown after baking.
6
Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, until the samosas are nicely browned. Halfway through, it is worth turning them on the baking sheet so that they bake evenly.
