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Samoussas with 1001 nights chutney


For twenty samoussas:

  • 400g grounded poultry or lamb
  • 1 jar Didden 1001 nights chutney (220 g)
  • 1 red onion (if possible)
  • 1 carrot
  • 30g dried apricots
  • 30g pine nuts
  • 20 cilantro leaves
  • 1 tbsp freshly grated ginger
  • 1 tsp curcuma powder
  • 1 tsp yellow curry
  • 50g bread crumbs
  • 2 eggs
  • Olive oil
  • Salt and pepper
  • 10 round or square sheets brick pastry

If one or the other ingredient is missing (herbs, spices, apricot or onion), don’t worry. The dish will still be delicious. 



  • Heat a frying pan over high heat and roast the pine nuts (without adding fats). Stir constantly until the nuts have a lovely golden colour. Put them aside. 
  • Add some olive oil to the same frying pan and fry the chopped onion. 
  • Mix the following in a plate: 
    • The raw grounded meat
    • The grated carrot
    • A ½ jar of 1001 nights chutney
    • The dried apricots, cut into small pieces
    • The pine nuts
    • The tsp of curcuma
    • The tsp of yellow curry
    • The tbsp of freshly grated ginger
    • The 50 g of breadcrumbs 
    • The chopped cilantro leaves
    • The fried and slightly cooled onion
  • Fry everything and stir from time to time so it doesn’t clump together. Fry for about 10 minutes until the meat is ready. 
  • Turn off the heat. Add 1 egg and the white of the second egg to bind everything together. Set the egg yolk of the second egg aside. Mix everything. 
  • Cut the sheets of brick pastry in two. Fold them in order to obtain a long rectangle. 
  • Put a spoon of the filling on the inside border. Fold over and over again in the shape of a triangle until you arrive at the end. 
  • Finish by refolding the remaining bit of pastry into the triangle. Close it with a bit of egg yolk. (You will see an explanation on how to do this on the pastry packaging or you can find it on the Internet). 
  • Put the samoussas on a plate. You can prepare them in advance and bake them later. 
  • Before frying the samoussas, brush them with some egg yolk. This will give them a beautiful colour when they are ready. 
  • Bake for 20 min in a pre-heated oven at 180°. 
  • Serve as soon as they get out of the oven on a bed of salad or radicchio. 
Enjoy your meal!