A unique appetizer recipe that combines the bold flavor of cheese with the sweetness of spring vegetables.<\/p>\n
– Samosas: 16
\n– Camembert: 250 g
\n– Peas: 120 g
\n– Shallot: 1
\n– Lemon: 1\/2
\n– Fresh herbs: 10 g
\n– Phyllo pastry sheets: 8
\n– Pepper: 1\/2 tsp
\n– Olive oil: 2 tbsp<\/p>\n
Total Time: 45 minutes
\n– Prep Time: 25 minutes
\n– Cooking Time: 20 minutes<\/p>\n
1. **Prepare the Peas:**
\n Preheat the oven to 350\u00b0F (180\u00b0C). Boil the peas in a pot of salted water, then cool them quickly under cold water. Drain and coarsely mash with a fork.<\/p>\n
2. **Prepare the Filling:**
\n Finely chop the shallot and gently saut\u00e9 in olive oil without browning. Allow to cool, then mix with the mashed peas. Add the camembert cheese cut into small cubes, the zest of half a lemon, finely chopped fresh herbs, and season with pepper.<\/p>\n
3. **Assemble the Samosas:**
\n Place a spoonful of filling on each half-sheet of phyllo pastry and fold into a triangle, tucking the end inside to seal properly.<\/p>\n
4. **Bake:**
\n Place the samosas on a lightly oiled baking sheet, brush them with a little olive oil, and bake for 20 minutes until they are golden brown and crispy.<\/p>\n
Enjoy the samosas hot, straight from the oven.<\/p>\n\n\n