Sundried Tomato and Chilli-Spiced Fish Samoosas with Coriander Tzatziki
No place is more diverse than South Africa and together we share a love of traditional food. These Mediterranean-inspired deep-fried samoosa pastries with a twist are filled with seafood, sundried tomatoes, olives, chillies, basil pesto and crumbled feta. It is served with a tangy and refreshing coriander tzatziki for dipping.
Difficulty: A little effort
Preparation time: 40 minutes
Cooking time: 20 minutes
sunflower oil, for deep-frying
400g Pescanova Tapas crumbed formed strips
20 (120g) sheets samoosa pastry
2 large eggs, whisked
500ml (2 cups) pitted black olives, chopped
500ml (2 cups) sundried tomatoes, chopped
250ml (1 cup) feta, crumbled
4 (12g) green chillies, seeded and finely chopped
125ml (½ cup / 125g) basil pesto
5ml (1 tsp) salt
125ml (½ cup / 100g) cucumber, grated
250ml (1 cup / 240g) plain double cream yogurt
30ml (2 tbsp) coriander, finely chopped
15ml (1 tbsp) lemon juice
- For the samoosas, heat the oil for deep-frying to 180°C.
- Fry the strips until golden and crisp, 2-3 minutes. Cut into bite-size pieces.
- Place the first sheet of samoosa pastry on a clean surface and cut into 3 equal strips. Brush each strip with the whisked eggs. Combine the olives, sundried tomatoes, feta, chillies, pesto and fish strips. Place 1 tablespoonful of the fish filling on one corner on the end of each of the pastry strips and fold the other corner of the pastry over the filling to form a triangle. Keep folding the triangle over the strip of pastry until you reach the end of the strip. Repeat with the rest of the pastry and filling to form 60 samoosas.
- Deep-fry the samoosas, in batches, until golden and crisp, 2-3 minutes each. Drain on kitchen paper.
- For the tzatziki, sprinkle the salt over the cucumber and set aside, 2 minutes. Rinse, strain and press out any excess liquid. Combine the cucumber with the remaining ingredients and season to taste.
- Serve the samoosas warm with the tzatziki on the side.
TIP: Once the samoosas have been folded, they can be frozen for future use by arranging them in single layers, separated by sheets of baking paper, in a freezer-friendly container for up to 1 month.
Wine pairing: Pinotage Rosé, Stellenbosch region
Recipe and image by: Umarie Reitsma
Wine pairing by: Chene Reader