Beef samosas with olive oil from Nîmes PDO

Huile d'olive de Nîmes PDO
Intense flavour
Samoussas au bœuf à l’huile d’olive de Nîmes AOP
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 6 sheets of filo pastry
  • 300 g minced beef
  • ½ bunch of coriander
  • 60 g of grated Comté PDO
  • 1 pinch of Espelette chilli PDO
  • 1 onion
  • 2 tablespoons of olive oil from Nîmes PDO
  • 1 clove of garlic
  • 1 piece of ginger
  • Salt, pepper

Tip

Samosas are a culinary classic that can be prepared in countless ways! Here, the beef and various herbs and spices will pair beautifully with an intense-flavoured olive oil from Nîmes, PDO. The herbaceous aromas of this olive oil and its notes of hay, pineapple, yellow plum and raw artichoke will perfectly complement this recipe (you could also choose an PDO olive oil from Aix-en-Provence, Corsica – Oliu di Corsica, Haute-Provence, Nîmes, Provence or the Baux-de-Provence Valley).

Instructions

  • First of all, start by preheating the oven to 180°C. Then peel and finely chop the onion. Wash and finely chop the coriander.
  • Mix together the meat, onion, coriander, grated ginger, 1 tablespoon of Nîmes olive oil (PDO), the crushed garlic clove, the Espelette pepper and the grated Comté cheese.
  • Cut the filo pastry sheets into four strips and brush them one by one with PDO olive oil from Nîmes. Place a little of the meat mixture at one end of the strip, fold the tip over the filling and fold into a triangle from the corner towards the opposite edge.
  • Bake the samosas in the oven for about ten minutes. Serve with a salad drizzled with Nîmes olive oil PDO.

Tip

Samosas are a culinary classic that can be prepared in countless ways! Here, the beef and various herbs and spices will pair beautifully with an intense-flavoured olive oil from Nîmes, PDO. The herbaceous aromas of this olive oil and its notes of hay, pineapple, yellow plum and raw artichoke will perfectly complement this recipe (you could also choose an PDO olive oil from Aix-en-Provence, Corsica – Oliu di Corsica, Haute-Provence, Nîmes, Provence or the Baux-de-Provence Valley).
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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