Last year I already tried to reproduce the samosas I had at Sziget Festival a couple of years ago. But this time I used phyllo and another stuffing. I tried to create a sweet bacon samosa inspired by a recipe from Allerhande.
I just bought some streaky bacon so that got me thinking to use it in samosa. I also wanted to add some sweetness to the mix. This is were the sweet corn & balsamic syrup came into place.
At the end I was really happy with the result, the snacks tasted great. I also can confirm that I really like my samosas phyllo based & deep-fried instead of coming from the oven and made of puff pastry.
Ingredients (serves 4)
8 sheets of phyllo dough
2 pieces of streaky bacon (150 grams each)
150 grams sweet corn
200 grams chestnut mushrooms
1 lemon
4 shallots
2 cloves of garlic
1 liter sunflower oil
2 tsp sambal brandal
4 tbsp kecap manis
Preparation
First prepare the marinade for the bacon. Mix the lemon juice with the garlic, sambal, kecap. Cut the peaces of bacon in big chunks and marinade them for a couple of hours.
Cook the bacon on a grill, I used a grill pan. In the meanwhile you can chop up the shallots & mushrooms. Heat them in a seperate frying pan with some oil and sweet corn. After that you can add everything to a foodprocessor and convert it into a stuffing.
That’s the point when you need your phyllo dough. I used a quarter of a sheet but two layers per samosa. So with 8 sheets I was able to make 16 little samosas. Add a little stuffing to each samosa and close it up. Deep-fry it in cooking pot with some oil, I used sunflower oil. After a couple of minutes I had my snacks served together with some balasmic syrup.
Recipe source: Allerhande
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