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Butro Oil Pilchard Samoosas

Butro Oil Pilchard Samoosas
Butro Oil Pilchard Samoosas

Recipe By: Tumi Mogoai

If there is an Indian street food that’s known the world over, it has got to be the samoosa. We’re taking a local twist with our Butro Pilchard version, guaranteed to bring you all the flavour. Butro oil requires no refrigeration with a 180-day shelf life. With the richness and taste of butter Butro oil allows for a variety of cooking applications.

1 tin pilchards in tomato sauce
2 cloves garlic
1 large onion
1 large potato, chopped into small cubes and parboiled
1 tsp thyme
1 tbsp ground coriander
3 tbsp Butro oil
3 sheets phyllo pastry
Salt and pepper to taste



In a bowl, separate the pilchards from the sauce and set aside.
In a pan, saute onions until they become translucent.
Add thyme and potatoes and cook for 5 min.
Add garlic, coriander and pilchards. Cook for 5 min and add some of the sauce to loosen up the mixture. Remember, Do not mash the fish but carefully mix it in. you want to be able to see the fish chunks.
Place mixture in the fridge to cool.

To prepare the phyllo pastry, place it lengthways on the table and cut strips in the opposite direction. Cut it down the middle first, then cut each half in two.
Cover the unused phyllo with a damp kitchen towel to stop from getting dry.
Spoon the fish mixture into one end of the phyllo pastry and fold into triangular pockets ensure none of the mixture leaks out. To seal the samosas, brush some water to the end of the phyllo past and close.

Repeat this process until you have used up your entire filling.
Fry the samosas in a pan until golden brown.
Serve with any sauce of your choice.


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