Baked Pork Samosas

Way back in April we had an outdoor Indian evening with a single neighbour and for hors d’œuvres I served Pork Samosas. They were delicious and so moreish. They are not the traditional deep-fried samosa, but they are baked phyllo pastry versions. I can tell you that they didn’t last long.

A delicously flavourful, crispy triangle.

A KitchenInspirations Original Recipe

Makes about 16 two-bite samosas

Ingredients:

• 15 mL vegetable oil
• 1/2 shallot, finely chopped
• 200 g ground pork
• 5 g garam masala
• 5 g curry powder
• 10 g cumin
• 5 g grated ginger
• 10 g roasted puréed garlic 
• 200 g mix vegetables
• 50 g frozen peas, thawed
• 10 g cilantro leaves, chopped, plus extra for garnish
• 1/2 pack phyllo pastry
• 150 g unsalted butter, melted

Directions:

1. Heat the vegetable oil in a frying pan and sweat the shallot until translucent.
2. Add the pork and cook until no longer pink, mix in the ginger and garlic and stir well.
3. Sprinkle the garam masala, curry powder and cumin over the cooked pork and stir until fragrant. Remove from heat and mix in the vegetables and cilantro. Allow to cool completely.
4. Cut each phyllo sheet into 5 cm widths and brush with melted butter.
5. Starting at one end, dollop a tablespoon of the pork mixture and begin folding in a triangle pattern like illustrated below.
   
6. Brush the tops with more melted butter. Bake in a preheated oven for 15-20 minutes or until golden and heated through. Serve with peach chutney.