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Watercress and Apple Samosas

Watercress and Apple Samosas

30 - 60 minutes, Pork, Starter -


For 12 samosas :


  1. Remove the skin of the boudin blanc sausage and cut into small cubes.
  2. Peel the apple, remove its core and then cut it into small cubes.
  3. Remove the stalks from the watercress and then rinse the leaves under running water. Spin dry.
  4. Heat some oil in a frying pan. Add the boudin blanc sausage and the apple.
  5. Firstly, brown over high heat, then lower the heat and add the watercress leaves and continue to cook for an additional 10 minutes.
  6. Season with salt and pepper.
  7. At the end of cooking, add the cream and mustard. Cook for another 3 minutes, stirring from time to time. Allow to cool.
  8. During this time, prepare the filo pastry sheets.
  9. Cut 2 large strips, 4 to 5 cm wide, from each sheet.
  10. Place 1 teaspoon of the filling on the lower right corner of the pastry strip.
  11. Fold the lower left corner over the filling to form a triangle and continue folding the pastry sheet.
  12. At the end of folding, tuck the remaining dough under the samosa and cut off the excess to obtain a perfect triangle. Heat some oil in a frying pan and fry the samosas on both sides.
  13. Serve immediately to enjoy the crispy crust.

Chef's Tips

When cooking the samosas, start with the underside to seal the dough. For a lighter version, bake the samosas in an oven for 10 minutes at 180°C / Gas Mark 4.