Apple and camembert samosas

During the month of October, I had the pleasure of visiting the Tentation apple orchards near Valence. It’s always a pleasure! These apples are perfect both for eating and for cooking.
They have been on sale for a few weeks now.
Of course, I cooked several recipes, for the aperitif, as a sweet/savory dish and as a dessert.

For the aperitif, I prepared samosas. The first time I made them, I simply topped them with an apple and smoked bacon chutney. It is also at this time that we prepared the video which shows the gesture to fold the samosas very easily. It was already very good like that, but when I tasted it, I thought it would be even better with camembert.
No sooner said than done. I like!
The sun was out the day I made the recipe again. And who says sunshine, also says beautiful light and pretty photos!

With a cider, these very Norman samosas are really very pleasant. They have to be redone very often.

Apple and camembert samosas

Apple chutney:

150g smoked bacon
1 onion
2 Temptation apples
50ml cider vinegar
70g brown sugar
1 tbsp mustard (Charroux)

Finely chop the breast and brown it in a skillet over medium heat for 5/10 minutes. The bacon should be golden.
To book.

In the same skillet, add the finely chopped onion.
Salt and cook for a few minutes. Add 2 spoonfuls of water and take off the juices.
Add the apples cut into small cubes.
Leave to cook for about 10 minutes.

Add the vinegar, brown sugar, mustard and bacon bits.
Lower the heat completely and cook for about 45 minutes, until the liquid has completely evaporated. Stir occasionally.

Keep refridgerated.


10 brick sheets
30/40g of butter
apples chutney
1/4 camembert

To melt the butter.
Cut the pastry sheets in half.

Preheat the oven to 180°C.

Butter the first 1/2 pastry sheet with a brush, on both sides.
Fold it in half. Place a little chutney at the bottom then a small slice of camembert.
Fold as explained in the video below.

It’s easy isn’t it?
Do the same for all the samosas, then place them on a baking sheet.

Cook for about 15 minutes.

Eat hot or warm.

To finish: you will have leftover apple chutney. Do not hesitate to use it on sandwiches, always with a piece of camembert.

Very soon, the rest of my apple-based meal…

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