SAMOSAS WITH BLOOD SAUSAGE, POTATO CUBES AND CURRY
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Another typical recipe from Martinique that can be made in a triangle or a rectangle. Simply delicious!
Enjoy with a glass of Maison La Mauny Planter’s Punch.
< BACK
SAMOSAS WITH BLOOD SAUSAGE, POTATO CUBES AND CURRY
Another typical recipe from Martinique that can be made in a triangle or a rectangle. Simply delicious! Enjoy with a glass of Maison La Mauny Planter’s Punch.
< BACK
SAMOSAS WITH BLOOD SAUSAGE, POTATO CUBES AND CURRY
Another typical recipe from Martinique that can be made in a triangle or a rectangle. Simply delicious! Enjoy with a glass of Maison La Mauny Planter’s Punch.
SAMOSAS WITH BLOOD SAUSAGE, POTATO CUBES AND CURRY
Another typical recipe from Martinique that can be made in a triangle or a rectangle. Simply delicious! Enjoy with a glass of Maison La Mauny Planter’s Punch.
10 minutes
20 minutes at 180°C
Ingredients
(12 samosas)
300 g of West Indian blood sausage
2 firm apples (300 g)
1 large onion (80 g)
1 heaping teaspoon mild curry (1/2 tsp. if curry is strong)
7 sheets filo pastry
olive oil
Recipe
Peel the potatoes and cut into small cubes. Finely chop the onion.
Remove the skin from the blood sausage and fry it in the pan for 3 minutes to soften it (texture of tapenade). Pour it into the large bowl and set aside.
Without rinsing the pan, brown the potato cubes and the onion on medium heat for 5 minutes.
Add a half glass of water during the cooking. Add the curry at the end, to preserve its flavor. Pour all ingredients…
Ingredients
(12 samosas)
300 g of West Indian blood sausage
2 firm apples (300 g)
1 large onion (80 g)
1 heaping teaspoon mild curry (1/2 tsp. if curry is strong)
7 sheets filo pastry
olive oil
Recipe
Peel the potatoes and cut into small cubes. Finely chop the onion.
Remove the skin from the blood sausage and fry it in the pan for 3 minutes to soften it (texture of tapenade). Pour it into the large bowl and set aside.
Without rinsing the pan, brown the potato cubes and the onion on medium heat for 5 minutes.
Add a half glass of water during the cooking. Add the curry at the end, to preserve its flavor. Pour all ingredients…
Ingredients
(12 samosas)
300 g of West Indian blood sausage
2 firm apples (300 g)
1 large onion (80 g)
1 heaping teaspoon mild curry (1/2 tsp. if curry is strong)
7 sheets filo pastry
olive oil
Recipe
Peel the potatoes and cut into small cubes. Finely chop the onion.
Remove the skin from the blood sausage and fry it in the pan for 3 minutes to soften it (texture of tapenade). Pour it into the large bowl and set aside.
Without rinsing the pan, brown the potato cubes and the onion on medium heat for 5 minutes.
Add a half glass of water during the cooking. Add the curry at the end, to preserve its flavor. Pour all ingredients…
Ingredients
(12 samosas)
300 g of West Indian blood sausage
2 firm apples (300 g)
1 large onion (80 g)
1 heaping teaspoon mild curry (1/2 tsp. if curry is strong)
7 sheets filo pastry
olive oil
Recipe
Peel the potatoes and cut into small cubes. Finely chop the onion.
Remove the skin from the blood sausage and fry it in the pan for 3 minutes to soften it (texture of tapenade). Pour it into the large bowl and set aside.
Without rinsing the pan, brown the potato cubes and the onion on medium heat for 5 minutes.
Add a half glass of water during the cooking. Add the curry at the end, to preserve its flavor. Pour all ingredients…
Enjoy with a glass of Maison La Mauny Planter’s Punch
Enjoy with a glass of Maison La Mauny Planter’s Punch
Enjoy with a glass of Maison La Mauny Planter’s Punch
