Samoussa thon fromage

  • Tuna in oil 200 g-0,44 lbs
  • Fresh cheese 150 g-0,33 lbs
  • Brick sheets 8
  • Lemon ½
  • Butter 10 g- 0,022 lbs
  • Ginger 5 g-0,011 lbs
  • Chives 10 sprigs
  • Dill 1 tablespoon
  • Chopped parsley 1 tablespoon


In a bowl, mix the drained tuna with the cream cheese, chopped chives, parsley, dill, chopped ginger and lemon juice.
Next, divide a sheet of pastry in two. Place half on a work surface, fold the round edge upwards to form a strip, then place a little filling in the left corner.
Then fold the top corner over the stuffing to form a triangle. Lift the triangle, fold it to the right, then continue to the end of the strip. Slip the rest of the leaf inside the samosa to close it.
Repeat the process until there are no more ingredients left.
Melt the butter, brush the tuna and cheese samosas with it, then bake in the oven at 210°C-392 for 10 to 15 minutes.

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