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Their crusty outer pastry conceals a flavoursome stuffing, composed of various meats, fish, cheese or vegetables, which is wrapped in sheets of rice or flour pastry. After being fried in oil, they are served as a starter or an aperitif, as amuse-bouches.
With many fish and shellfish, harvests (banana, manioc), etc. this island of the Comores archipelago in the Indian Ocean is surrounded by a lagoon and enjoys a tropical climate. The Mahoran cuisine is simple and diverse, just like the samosas, originating from the north of India, which enable an exquisite mixture to be created from the natural products and spices available.
Samosas are usually rather spicy; hot peppers, spices like coriander and turmeric, and sometimes curry pastes constitute key ingredients. With variations in terms of the way it is spelt, these delicious little treats are also enjoyed on other French islands, usually of the vegetable variation in Mauritius, usually more hearty on Réunion Island, and rather spicy in Madagascar.
Preparation time: 30 min – Cooking time: 30 min
To make 12 samosas
• 6 sheets of filo pastry
• 200g chopped beef
• 3 shallots
• 2 spring onions
• 1 piece of ginger
• 1 pinch of powdered Cayenne pepper
• 1 tbsp. olive oil
• Cooking oil
1. Brown the meat in the olive oil.
2. Add the chopped shallots, ginger spring onions and pepper.
3. Cut the filo pastry into strips before filling with the meat mixture. Fold into triangles.
4. Fry the samosas in a wok, turning to ensure both sides are golden.
5. Lay the samosas on paper towels to absorb excess oil before serving.