Gastronomixs

Bread samosas with fresh anchovies

Samosas are Indian deep-fried parcels of thin pastry and a filling. This recipe is for a version with bread instead of pastry and with an anchovy filling.

Bread samosas with fresh anchovies

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Ingredients

1

kg

fresh anchovies

100

g

shallots

20

g

garlic

¼

 

chilli pepper

½

tbsp

mustard

1

tbsp

Worcestershire sauce

5

g

fresh ginger

 

 

garam masala

 

 

soya oil

 

 

egg whites

6

slices

tramezzini bread

Preparation method

  • Clean the anchovies by removing the intestines, heads, and tails.
  • Rinse the fillets under running cold water and place on sheets of kitchen towel to dry.
  • Chop the garlic, finely chop the shallot, and gently fry in the oil.
  • Chop the anchovies and add the fried garlic and shallot.
  • Season to taste with the mustard. Worcestershire sauce, ginger, and garam masala.
  • Finally, add the very finely chopped chilli and put the filling in a piping bag.
  • Roll out the tramezzini bread between two sheets of cling film.
  • Cut the bread into squares and pipe some of the filling onto the centre.
  • Brush a little lightly beaten egg white along the edges.
  • Fold into a triangle and press down lightly.
  • Deep-fry the samosas in oil at 180°C until golden brown.

Serving suggestions

  • As a snack or appetiser.
  • As a garnish for a seafood salad or a fish soup.

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