The short answer
These Leek Fondue Samosas are the perfect representation of my cuisine, French and Asian. They’re rich in flavor with a hint of Indian spices. Crispy on the outside and creamy on the inside, they make the perfect starter or shared dish!
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About the Leek Fondue Filling
These samosas are filled with a classic French side dish called fondue de poireaux (leek fondue). I’ve been making this recipe for over seven years, even before I became vegan. I added a touch of cumin to the original recipe, which enhances the dish and brings out more of its Asian influence.
How to Make and Fold Brick Pastry
Cooking and folding brick pastry can be a bit technical, so it may take a few tries to master. Follow these guidelines to make it easier!
Cooking the Brick Pastry:
- Use a bain-marie (place a pan over a pot of simmering water).
- Lightly oil the pan to prevent sticking.
- Be patient. It takes longer to heat due to the bain-marie method.
- Don’t brush the same spot too quickly. et each layer cook and dry before adding more.
- Brush the batter gently to avoid breaking the layers.
- Two to three layers are enough.
Folding the Brick Pastry:
- Cut a samosa brick pastry sheet in half.
- Fold it in half again to form a rectangle.
- Place a spoonful of filling at one end.
- Take one corner and fold it over to create a triangle.
- Keep folding in a triangular shape until the samosa is closed
- You’ll have a small rectangular flap left. Spread a little leek fondue cream on it and tuck it inside to seal the samosa.
That's what I do, but feel free to watch this video to see other techniques.
The Recipe
Leek Fondue Samosas (homemade from scratch!)
Crispy, full of flavor, and deliciously creamy. This is probably my best starter, and it’s made completely from scratch!
Prep time
60
mins
Cooking Time
30
mins
Servings
4
people
Ingredients
For the leek fondue:
- 2 Leeks
- 1 onion
- 2 cloves garlic
- 10cl of white wine (or 5cl of white wine vinegar)
- 1 tsp cumin
- 2 tbsp dried thyme
- 1 tsp mustard
- 150 ml plant-based cream (soy, oat, or cashew)
- Half a lemon juice
- Black pepper
- Vegetable broth
- Olive oil
- Salt
To make your own brick pastry (or buy 8 brick pastry):
- 100 g all-purpose flour
- 1 tsp olive oil
- 1 pinch salt
- Water (adjust as needed)
Instructions
Make the brick pastry:
- In a bowl, whisk together the flour, olive oil, and salt.
- Gradually add water while mixing until you get a thin, viscous batter (similar to crepe batter).
- Cover and let the batter rest for 30 minutes.
- Heat a wide pan over medium heat and prepare a bain-marie (a pot of simmering water with a pan on top).
- Lightly oil the pan’s surface, then use a silicone brush to apply a thin layer of batter.
- Let it cook until it becomes translucent, then add 2-3 more layers, allowing each to set before applying the next.
- Carefully transfer to parchment paper and brush with a little oil to prevent sticking. Repeat for all the batter.
Prepare the leek fondue:
- Heat 2 tbsp olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds.
- Deglaze the pan by adding the white wine (or vinegar + water) and let it simmer until reduced by half.
- Add the sliced leeks and salt, stirring well. Cook for 3-4 minutes.
- Pour in the vegetable broth and let it reduce until almost fully evaporated.
- Stir in the cumin, thyme, plant-based cream, and mustard. Cook for another 1-2 minutes until creamy.
- Finish with lemon juice and black pepper. Taste and adjust salt if needed. Set aside to cool slightly.
Fold the samosas:
- Take one sheet of brick pastry and cut it in half. Then fold it in half.
- Place a spoonful of leek fondue on one end and fold into a triangular. Repeat 3 times.
- Brush the outside lightly with leek fondue and “put in the fold”. Repeat.
Then fry (shallow-fry in a pan or deep fry) the samosas in oil until golden and crispy on both side. For a less oily option, you can air-fry them.
Notes
- Store the cooked samosas in an airtight container.
- If preparing ahead, put the pastry on a parchment paper and refrigerate them (they must not be touching each other). Cover with another lightly oiled parchment sheet to prevent drying. Remove them from the refrigerate and let them sit at room temperature for 1 hour.
- If you want to freeze them, once refrigerated, freeze them
- Before cooking, remove them from the refrigerate and let them sit at room temperature for 1 hour.
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