Publications
- 6 - samoosa pastry sheets
- - oil for deep-frying
- 5ml - paprika
- 2,5ml - each chilli powder and ground coriander
- 5ml - sea salt
- - a handful fresh thyme or rosemary
- 125g - Camembert
- 60ml - biltong powder
- - honey for drizzling
- - extra fresh thyme or rosemary
Preheat the oven to 200°C. Keep a small ovenproof dish and a sheet of aluminium foil handy.
1. Paaper bites Slice the samoosa pastry into roughly 5cm triangles. Heat the oil in a pot for deep-frying. Fry the dough in batches until golden brown and crispy. Drain on kitchen towel.
2. Mix the paprika, chilli powder, coriander and salt. Sprinkle the spice mixture over the paaper bites.
3. Camembert Arrange the thyme or rosemary sprigs in the bottom of the ovenproof dish. Put the Camembert on top and sprinkle biltong over. Cover well with foil and bake for 15-20 minutes or until the cheese is soft and the inside has melted.
4. To finish Drizzle the honey over the warm Camembert and arrange more fresh thyme or rosemary around the sides. Serve with the paaper bites as a vehicle for the cheese
