Baked Pork Samosas

Don’t let a single scrap of that magnificent braise go to waste. These baked samosas are a tribute to thrift and flavor, transforming the rich remnants of our braised pork cheeks into a handheld delight that is both elegant and deeply satisfying. After the meltingly tender cheeks have been served, you’re left with a treasure of meat scraps and that glorious, concentrated cooking liquid now thick with the essence of shredded carrots, sweet onion confit, and spicy ginger. We’ll flake the remaining pork, letting its fork-tender strands mingle with this reduced mixture. The shredded carrots have almost dissolved into a sweet, jammy base, the onion confit lends a profound, silky depth, and the ginger provides a bright, awakening heat that cuts through the richness. Encased in crisp, golden, baked pastry, each samosa is a perfect parcel of contrast.

Baked Pork Samosas

Course: Entrees

Cuisine: French

Keyword: pork cheeks, samosa

Prep Time: 45

Cook Time: 20

Make a day ahead: 0

Servings:

Calories: 120kcal

Cost: $19

These baked samosas are a tribute to thrift and flavor…

Equipment

1 Frying pan
1 Baking tray
1 Fish spatula
1 Pastry brush
1 Bowl
1 Cookie scoop 60g

Ingredients

800 g Braised pork cheeks Recipe
1 each Egg whites (beaten with a pinch of salt) to seal samosas

Instructions

Baked pork cheeks stuffing.

Samosa Folding

Brush brick pastry with melted duck fat or clarified butter.
Fold both corners to form a narrow rectangle.
Scoop out about 2 ounces/60-70 grams of stuffing.
To ease the folding process, square off stuffing first, and fold bottom over.
Next, fold triangle right.
Then fold triangle left.
To seal the samosa, brush egg whites.
Proceed to the final fold and seal. Repeat.

Storing Samosas

Samosas can be refrigerated for up to 3 days, or stored in sealed freezer bags for up to 6 months. Let them thaw overnight in the refrigerator before searing.

Searing Samosa

Samosa can be both: deep fried or seared on medium heat using a fair amount of duck fat, clarified butter or oil for 5 minutes on each side. Then finish them in the fan oven at 350ºF/180ºC for about 10 minutes.
Serve them whole or cut in half.