Vegetarian samosas made with olive oil from the Baux-de-Provence Valley PDO

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Samoussas végétariens à l’huile d’olive de la Vallée des Baux-de-Provence 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 Vegetarian

Ingredients

A PDO
For 6 personnes
  • 4 to 6 sheets of filo pastry
  • 2 balls of mozzarella di Buffala PDO
  • 1 bunch of basil
  • 1 clove of garlic, crushed
  • 2 tomatoes
  • 2 teaspoons of pine nuts
  • 3 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
  • 1 tablespoon of balsamic vinegar PDO
  • Salt, pepper

Tip

For these vegetarian samosas, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

  • Preheat the oven to 180°C.
  • Wash the tomatoes, remove the seeds and dice them finely. Cut the mozzarella into large cubes. Finely chop the basil. Toast the pine nuts and crush them coarsely.
  • In a mixing bowl, mix all the ingredients with 2 tablespoons of olive oil.
  • Cut the filo pastry sheets into quarters. Brush each sheet with olive oil as you go along.
  • Place a spoonful of the mixture on a strip, about 4 cm from one edge; fold the edge over the filling, then fold into a triangle, from the corner towards the opposite edge until you reach the end of the strip (you will end up with a closed triangle).
  • Bake the samosas in the oven for 10 to 15 minutes.

Tip

For these vegetarian samosas, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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