Goat and Camembert Pyramids with Pickled Sunchoke and Pumpkin Seeds

Name: How to cook Goat and Camembert Pyramids with Pickled Sunchoke and Pumpkin Seeds - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Laura

Goat and Camembert Pyramids with Pickled Sunchoke and Pumpkin Seeds

Although many think the samosa originated in South Asia, its roots can be traced back to Central Asia and the Middle East and was originally named ‘samsa’ after the pyramids.

Ingredient

Cooking time :

1 hr 15 mins

500 g

mixed such as peashoots, purple radish, garlic chives and cress and pickle

Cooking instructions

* Step 1

Wash the ribs then pat dry. Mix the marinade ingredients together then add the ribs and massage into the meat. Cover and set aside to marinade for 1-2 hours.

* Step 2

Place the ribs in a dish, cover with foil and bake in a fan assisted oven at 180 degrees C for 45 minutes to 1 hour until the meat falls off the bones. Shred the meat.

* Step 3

In a small pot combine flour with water to make a thick paste to glue the samosas together. Cut the filo pastry into long strips (3 if using 25cm square). Keep under a damp cloth to stop the filo drying out. Take two strips of pastry and lay on top of each other. Fold the pastry as shown in the photos below to make a triangular cup sealing the pastry using the flour paste.

* Step 4

Stuff a spoon of goat meat into the triangle making sure it gets into the corner. Add a slice of camembert then add a further spoon of goat meat. Fold the pastry over again and seal the final corner.

* Step 5

Heat a pan of oil and cook in batches on medium heat until brown and crispy, turning over halfway through. Serve with the pickle and a spicy leaf salad.