Pork and apple are a delicious combination and even more tasty wrapped in crunchy phyllo pastry.
4-6 large samoosas
Preparation time: 15-20 minutes Cooking time: 20 minutes Baking time: 15-20 minutes
15 ml (1 T) butter 2 red onions, sliced 2 garlic cloves, crushed 500 g pork mince 1 Granny Smith apple, peeled and grated 2 carrots, grated 15 ml (1 T) chopped fresh fennel salt and freshly ground black pepper
250 g phyllo pastry 45 ml (3 T) melted butter 5 ml (1 t) poppy seeds (optional)
125 ml (½ c) mayonnaise Tabasco sauce to taste green salad to serve Preheat the oven to 200 °C. Grease a baking sheet. 1 Filling Heat the butter and slowly fry the onions until caramelised. Add the garlic and pork mince and fry until done. 2 Add the apple, carrots and fennel and stir-fry slightly. Season with salt and pepper and set aside to cool. 3 Samoosas Brush the edges of a sheet of phyllo pastry with the melted butter. Fold in half and press the edges together. Lightly brush the edges with butter. 4 Fold one of the bottom corners of the pastry towards one of the sides and press down the edges so it forms a triangle at the bottom, creating a pocket for the filling. 5 Spoon a little of the filling into the pocket that’s been formed and fold the meat parcel over to the opposite side. Carry on folding to make a triangle. Brush the samoosa with butter to seal the edge and repeat with the remaining pastry and filling. 6 Arrange the samoosas on the baking sheet and scatter poppy seeds on top, if using. Bake for 15-20 minutes until golden. 7 Dip Mix the mayonnaise with a few drops of Tabasco sauce. 8 Pack the samoosas, dip and a green salad in separate containers.