Cheese Pastry and Samosa

Zahra Al-TamimiKüchenchef

Zutaten

• 600 grams of puff pastry, ready frozen or sheets of very thin dough
  600 grams
• 1 kilogram of feta cheese
  1000 grams
• 1/4 cup of liquid milk, or 1 tablespoon of cream
  0.3 cup
• 50 grams of chopped parsley
  50 grams
• Water or egg white to seal the dough
  0
• 2 1/2 cups of oil, for frying
  2.5 cup

Schritte

1. 1

   Cut each sheet of pastry into 4 sections, and if using sheets, cut into pieces 15 centimeters long.

   1 Min
2. 2

   In a deep bowl, mash the cheese with a fork along with the milk or cream and the chopped parsley to prepare the filling.

   Benötigte Werkzeuge:

   Rührschüssel

   1 Min
3. 3

   Place a tablespoon of the filling at the edge of each pastry, then fold the sides to seal the filling and roll the sheet into a finger shape. When using ready-made pastry, place a drop of water to seal the dough; for sheets, use a little egg white.

   2 Min
4. 4

   In a pan over heat, fry the pastries in plenty of oil.

   Benötigte Werkzeuge:

   Bratpfanne

   1 Min
5. 5

   The same filling can be used for samosas, which are circles cut from the dough using a cup, with a teaspoon of filling placed in the center and the sides folded to form a crescent shape.

   2 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags