Reblochon and Cranberry Samosas

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Serving: 4-6

Ingredients:

• 8 samosa sheets
• 200g Reblochon cheese, cut into small chunks
• 1/4 cup dried cranberries
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp chili powder
• 1/4 tsp salt, or to taste
• Oil for frying

Directions:

1. In a mixing bowl, combine the Reblochon cheese, dried cranberries, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well.
2. Spoon a tablespoon of the cheese mixture onto one end of the samosa sheet. Fold the sheet diagonally to create a triangle. Keep folding the triangle over until you reach the end of the samosa sheet. Seal the end with a little water. Repeat until all the cheese mixture and sheets have been used up.
3. In a frying pan, heat enough oil to deep fry the samosas. Once the oil is hot, add the samosas in batches and cook until golden brown and crispy.
4. Remove the samosas using a slotted spoon and place them onto a plate lined with paper towels to absorb excess oil.
5. Serve hot with your favourite dipping sauce. Mango chutney or mint dip works particularly well with these samosas.

Verdict:

If you are looking to try something new and delicious, then these Reblochon and Cranberry Samosas are definitely worth a try. The combination of the creamy reblochon cheese and the sweet and tangy cranberries make for a unique flavour experience. The spices add warmth and depth to the dish, making it perfect for a chilly autumn evening.

Serving Suggestions:

These samosas make a great appetizer or snack for any occasion. They also pair well with a light salad and a glass of white wine for a more substantial meal. Enjoy them hot and crispy straight from the pan for the best flavour and texture.