Pour 16 samoussas :
8 brick leaves
125g coral lentils
1 small potatoes
1 small pepper
1 small oignon
2 spoon of curry
1 spoon of coriander
1 cuillère celeri salt
1/2 cube of vegetable bouillon
1 clove of garlic
Spicy as you want
- Mix together the spices (curry, coriander, celery salt).
- Cook the lentils and potato, peeled and cut into roughly 3 times their volume of water with 1/4 spices and 1/4 cube (half the total useful for recipe) for about 20 minutes covering. Check from time to time the volume of water and mix if necessary to prevent lenses from sticking to the bottom.
- Meanwhile, lightly fry the garlic cut into very small pieces (or overwritten) in a little sunflower oil.
- Fry the chopped onion in a little end of sunflower oil with 1/4 spices and a piece of the cube until it is fried.
- Do the same with the pepper by putting the rest of the cube and adding a little water after cooking to make it slightly sweet.
- Drain the lentils and potato with a large colander and a tablespoon which will help remove the juice lifting lenses without crushing them (keep the juice to a small soup consumed as excellent any). Do not worry if the drainage is not perfect and if there is a little liquid.
- Add to this mixture 1/4 onion and 1/4 pepper and fried garlic, chilli and remaining spices. Mix.
- Add the remaining onion and capsicum.
- For convenience when filling, put the mixture in the refrigerator for at least 2 hours.
- To fill the sheets of pastry, cut each sheet then fold in 2 lengthwise, place 1 tablespoon of mixture into a corner and fold to form a triangle (the instructions are usually given on the packet).
- Put in an oil bath (deep fryer or frying pan) at 170 ° C for 2 minutes. For lightness, it is possible to put them in the oven (do not use paper accompanying sheets of pastry that is not waxed paper) after having brushed with oil (or not …) to 180 ° for about 10 minutes or until lightly browned.