Last summer I discovered the french Pays-Basque. Since, I have one food obsession that never left me, the croquetas with serrano ham, these delicious tapas that you can find everywhere around Biarritz. Here in the South-East of France, they are nowhere to be found! So I choose my last option to eat these wonders, make them myself! But as I am not a big fan of making fried things at home because of the strong smell, I imagined a lighter version, with brick pastry, and it’s very good too. But it will not stop me from ordering real croquetas all the time when I am in the Pays-Basque next time, trust me ; )
Ingredients for 16 samosas
- 16 brick pastries
- 3 slices of serrano ham
- 2 shallots
- 1 garlic clove
- 60g flour
- 500ml milk
- nutmeg, salt and pepper
- 1 vegetables bouillon cube
- olive oil
- 40g butter
The bechamel sauce:
In a big saucepan, fry the chopped garlic and shallots together with the hot olive oil. Let fry for a few minutes and mix with a spoon.
Add the finely diced ham and the crumbled bouillon cube (without water), mix together.
Add the butter and let it melt.
Away from the heat, pour the flour quickly and mix to create the « roux » the base of béchamel sauce, a brown dough made from the butter and flour.
Put back on the heat and add one third of the milk to soften the roux.
Add progressively the milk while mixing to avoid lumps.
Keep mixing until the béchamel is thick and smooth. Stop the heat and add some nutmeg, salt and pepper.
Put in a cold bowl and let it cool down for a few minutes.
Making the samosas:
Heat the oven at 180°.
On a clean surface, put the brick pastries, garnish and fold them as samosas, (see on the pictures) then put them in a dish with a baking sheet.
Put the samosas in the oven for around 20 min and serve as hot.
Did you know croquetas and tapas ? What do you think about this twist recipe ?