Poultry Samosas with Bell Pepper Vinegar & Espelette Pepper A l'Olivier

Ingredients

• 8 sheets of brick pastry
• 200 g chicken breast
• 2 yellow onions
• 100 g fresh goat cheese
• 3 tbsp of A l'Olivier Pepper & Espelette Pepper Vinegar
• 3 tbsp ofA l'Olivier Extra Virgin Olive Oil
• Fleur de sel
• Ground pepper

Preparation

1. Cut the meat into small cubes.

2. Peel and finely chop the onions.

3. In a food processor, add the meat, chopped onions, crumbled goat cheese, A l'Olivier Pepper & Espelette Pepper Vinegar, and 1 tbsp of A l'Olivier extra virgin olive oil. Season with salt and pepper.

4. Roughly chop the filling.

5. Preheat the oven to 200°C.

6. Cut the brick pastry sheets in half to obtain 2 semi-circles.

7. Fold each half-sheet of brick pastry in half lengthwise to create a strip.

8. Add the filling (1 tbsp) to one end of the strip.

9. Fold the strip into a triangle, then continue folding until the end, maintaining the triangle shape.

10. Place the samosas on a baking tray lined with parchment paper, then brush them with oil.

11. Bake for 15 minutes, turning them halfway through cooking.

12. Serve the samosas warm with a green salad.

Optional: dip your samosas in a spicy sauce.

Enjoy your meal!