Spanish-style Samosas

Ingredients

While the original Indian samosas are typically filled with spiced potatoes and peas, our Spanish-style samosas feature a filling of chorizo, Manchego cheese, and roasted red peppers. The spices are also adjusted to incorporate Spanish flavors, such as smoked paprika and saffron. The dough is made with olive oil instead of ghee, giving it a distinct Spanish touch. We alse have the original recipe for Samosa, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 1/2 cup (75g) chorizo, diced 1/2 cup (75g) chorizo, diced
• 1/2 cup (75g) roasted red peppers, diced 1/2 cup (75g) roasted red peppers, diced
• 1/2 cup (60g) Manchego cheese, grated 1/2 cup (60g) Manchego cheese, grated
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
• Salt and pepper to taste Salt and pepper to taste
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 22g (2g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, olive oil, and salt for the dough. Gradually add warm water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
3. 3.
   In a skillet, cook the diced chorizo until crispy. Remove from heat and transfer to a paper towel-lined plate to drain excess oil.
4. 4.
5. 5.
   In a mixing bowl, combine the cooked chorizo, diced roasted red peppers, grated Manchego cheese, smoked paprika, saffron (including the soaking water), salt, and pepper. Mix well to combine.
6. 6.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle. Cut each circle in half.
8. 8.
9. 9.
   Take one half-circle of dough and fold it into a cone shape, overlapping the edges. Fill the cone with a spoonful of the chorizo filling. Moisten the edges with water and seal the samosa by pressing the edges together.
10. 10.
11. 11.
    Repeat the process with the remaining dough and filling.
12. 12.
13. 13.
    Heat vegetable oil in a deep pan or fryer. Fry the samosas in batches until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel.

Treat your ingredients with care...

• Chorizo — Use a cured Spanish chorizo for the best flavor.
• Manchego cheese — Opt for aged Manchego cheese for a stronger taste.
• Saffron — Soak the saffron threads in warm water to release their vibrant color and aroma.

Tips & Tricks

• For a vegetarian version, replace the chorizo with diced mushrooms and add extra spices for flavor.
• Serve the samosas with a side of aioli or romesco sauce for a Spanish twist.
• Experiment with different fillings, such as spinach and feta cheese or chicken and olives.
• Make the samosas in advance and freeze them. Fry them straight from the freezer when needed.
• If you prefer a lighter version, bake the samosas in a preheated oven at 200°C (400°F) for 20-25 minutes until golden brown.

Serving advice

Serve the Spanish-style samosas hot as an appetizer or tapas dish. Garnish with fresh parsley or cilantro and serve with your favorite dipping sauce.

Presentation advice

Arrange the samosas on a platter, allowing their golden brown color to shine. Serve them alongside a bowl of dipping sauce and garnish with a sprig of fresh herbs for an elegant touch.