Prep time: 30 minutes
Cooking time: 10 minutes

Ingredients for 20 samosas :
– 10 brick pastry sheets
– 5 eggs
– 400g canned tuna
– 1 big yellow onion
– 100g sunflower seeds
– powdered cumin and cumin seeds
– powdered sweet pepper
– powdered Cayenne pepper (for spicier samosas)
– 1/2 lemon
– salt & pepper

Stuffing preparation
Mince the onion, and sweat it. To do so, put it in a pan with some oil and a nice pinch of coarse salt, and heat it on medium heat until you hear a crackling. Then, lower the heat slowly, until the crackling starts disappearing. Once the onion is translucent, stop and put it in a bowl.

Clean the pan, put some oil in it and start heating it again. Once hot enough, add the sunflower seeds. Stir and keep a close eye on it while it colors so that it does not burn, and once it has a brownish color put it aside. If you prefer, you can crush part or all of the seeds in a mortar.

In a big bowl, crumble the tuna, add spices to your liking, the juice of the lemon, the onions and the seeds. Break the eggs in another bowl, whisk them. add them in the big bowl with the other ingredients and mix well to get a quite homogeneous stuffing.

Cooking
Start by folding the samosas, using my step by step guide, should you need to. Put a pan filled with frying oil on high heat, let the oil heat up. Once it is really hot, put the samosas in and fry them for 2 to 3 minutes on each side. Be careful to their color, and change the heat if you see that it darkens to fast. Once they have a nice brown color, put them in a plate with absorbant paper to remove the excess of oil.

Serve the samosas with a lettuce or chicory salad.

This post is also available in: French