BERKSHIRE BLUE SAMOSA

By Chef Benjamin Daire of Alta Restaurant & Wine Bar

samosa
Photo by James Haley

Aurelien Telle, owner of Alta, suggests the samosa as a perfect appetizer for a cool spring evening. He recommends pairing it with either a Rioja Reserva or a Chianti Classico, which will complement the strong body of the Berkshire Blue.

  • 3 sheets Tunisian brick dough or Good Wives puff pastry*
  • ¼ stick unsalted butter, melted
  • 2 medium onions, finely chopped (roughly 2 cups chopped)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 pound Berkshire Blue Cheese, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • Fresh arugula or baby greens, to serve
  • Toasted pumpkin seeds for garnish (optional)

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter.

Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes

Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal.

Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden.

Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.

* Puff pastry dough and Berkshire Blue Cheese available at Berkshire Organics and Guido’s.

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