Smoked Bacon and Feta Cheese Samosa with Sweet Ukwaju Chili Sauce
These untraditional samosas are filled with crispy bacon and creamy feta. The filling is perfectly balanced by the tangy tamarind chili dipping sauce.
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Smoked Bacon and Feta Cheese Samosa with Sweet Ukwaju Chili Sauce
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 servings
Description
This recipe developed by Maryanne Mungai is a delicious take on traditional samosas. The strong flavors of smoked bacon and briny feta combine with ginger and chives to create a unique creamy filling. The easy to work with dough rolls out into the perfect pouch to encapsulate these rich flavors and dip into the tamarind dipping sauce. They are best served immediately as an appetizer for 5, or a main dish for 2.
Ingredients
Sweet Tamarind Chili Sauce
200 grams tamarind, whole
3 pieces habanero
10 milliliters lime juice
2 grams xantham gum (optional)
15 grams molasses sugar
Salt and pepper to taste
Samosa Dough
300 grams All-purpose flour
100 milliliters water
50 grams oil
Filling
200 grams back bacon, roughly chopped
4-5 drops liquid smoke
200 grams feta
5 grams ginger, finely minced
20 grams chives, chopped
Oil for frying
Instructions
- Begin by soaking tamarind in warm water for an hour.
- Start making samosa dough, mix the flour, water, and oil and knead to a soft consistency.
- Wrap in plastic film and set aside to allow the dough to rest.
- In a hot pan, smoke some oil and toss in roughly chopped bacon. Once the bacon is almost cooked, add the liquid smoke and cook until crispy.
- Set aside in a bowl and put in the fridge to cool.
- In a separate bowl, mix the feta cheese with ginger and chives, add the refrigerated bacon and chill the filling again.
- As the filling cools, divide the dough into 5 portions and roll them out into thin, translucent circles.
- Slightly cook the dough on a dry pan until just slightly translucent.
- Cut them in half and put edible glue (flour and water paste) on the edges.
- Spoon filling onto the center of the half circles, bind and seal all the edges by folding the top corner to the adjacent bottom corner to make a triangle, and pressing together all the edges. Allow for the samosas to chill for a few minutes.
- Return to the tamarind sauce while the samosas chill, drain and remove the strings and seeds from the water.
- Place this in a pot and heat until the sauce reduces to a thick consistency.
- Roast the habanero peppers directly over the fire, cool them and add them, finely chopped, leave the seeds in or extra heat (optional).
- Add lime juice.
- Mix in the molasses sugar until dissolved.
- Correct consistency with Xanthan Gum (optional).
- Return to the samosas, heat up oil in pan to fry samosas.
- Fry in hot oil until both sides of the samosas are golden brown, serve with the tamarind sauce.
Notes
- Already smoked bacon can be used, leave out liquid smoke
- If whole tamarind cannot be found, a tamarind concentrate (without added sugar) can be used, use around anywhere from 50-100g depending on taste
- The sauce can be prepared in advance to save time
Keywords: Smoked bacon, feta, samosa, Sweet Ukwaju, chili sauce
