Presenting another dish of the Sundaram Spices series: my version of the Mauritian samoussas.
This is an extremely easy recipe to prepare, especially if you buy ready-made wrappers. This is what you will need for the filling:
You can use some Garam Masala to flavor your filling or only some cumin if, like me, you didn’t have any at hand.
Don’t forget to keep the pastry sheets under a towel so that they don’t dry out. You can humidify the towel a bit if you want, I didn’t find that necessary.
Once the filling is cooked, you can prepare the flour paste/glue and then you are ready to go.
Start by cutting the pastry sheet into 3 strips. It’s ok if you are like me and you can’t cut horizontally for the life of you 😉
Keep the rest of the strips under the towel so they don’t dry out.
Start by folding the left corner on to the right.
Do the same on the other side: fold the right corner upwards on the left.
A small pocket will be created. Insert a tsp of the filling in there.
Push the filling well into the triangle pocket. Make sure not to overfill the pocket to the rim.
Now fold the filled pocket upwards on to the right. It should look like such below.
Brush with some flour paste/glue.
Fold upwards on to the left.
Fold on to the remaining corner to close and voila, you made your first samoussa.
This technique requires a bit of practice but once you get started, you’ll be good to go in no time.
There are many techniques on folding samoussas. This is how I have been doing it but there are several videos on youtube on how to fold them differently if you would like to try.
These samoussas can be prepared in advance and stored by layering them with baking sheets and freezing them. Take them out of the freezer a few hours before you need to serve them, let them defrost for about half an hour then fry them in hot oil.
Samoussas are great appetizers for events. You can change the filling by making it vegetarian (cheddar/mozzarella diced cheese, corn, chopped shallots) or with meat. I usually prepare them an hour in advance then pop them in an oven (about 60 degrees celsius) so that it remains warm until it’s ready to be served.
For about 5o small samoussas
You will need:
For the filling:
- 2 big tuna cans
- 1 big onion, chopped
- 1 tsp garlic & ginger paste
- 1/s tsp cumin or Sundaram Spices Garam masala
- 1 cup grated cheese (cheddar, mozzarella emmental) – I used Emmental
- Salt & pepper
- 2 TBsp + 1 cup vegetable oil (to fry the samoussas)
- 1 pinch Dried thyme (optional)
- Chopped coriander or spring onions (optional)
For the flour paste/glue:
- 3 TBsp flour
- Some water to make a little paste
- Warm over low heat for 5 mins
- In a pan, heat up 2 TBsp of oil.
- Add the chopped onion, ginger & garlic paste & dried thyme. Cook on low heat for 3 mins.
- Add the tuna, season with salt and pepper. Let it cook for about 10 mins.
- Take off the heat. Fold in the grated cheese and sprinkle with the cumin/garam masala. Add in the chopped herbs if any.
- Reserve on the side while you prepare the flour paste/glue and cut the pastry sheets into strips.
- Once the filling is at room temperature, fold the samoussas.
- To fry the samoussas, heat up 1 cup of oil in a big pan. The oil needs to be very hot. To test it, you can put in a tiny piece of pastry sheet, it will float rapidly to the surface with little bubbles around it.
- Fry the samoussas in small batches. Decrease the heat as you get to the second batch so that you don’t burn the samoussas.
- Serve with some hot chili sauce or chutneys. Enjoy!