Sweet goats cheese samosas with strawberry coulis

Try Simon Rimmer's stunning combo of crisp fried pastry with a tangy goats' cheese centre and sensational strawberry sauce
By Simon Rimmer
Sweet goats cheese samosas with strawberry coulis
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 20 mins chilling time
  • Effort: medium



  • 225 g plain flour
  • 01 pinches salt
  • 30 ml milk
  • 30 g butter, melted

For the filling

  • 225 g log goats' cheese, rind trimmed
  • 30 g mascarpone
  • 1/2 lemon, grated rind and juice
  • 30 g butter, melted

For the sauce

  • 100 g caster sugar
  • 100 ml water
  • 30 ml dessert wine
  • 225 g strawberries, sliced
  • vegetable oil, for frying
  • 75 g icing sugar, for dusting

To decorate

  • oven dried strawberries
  • balsamic vinegar


1. To make the pastry sift the flour and salt into a bowl. Rub in the butter until rough crumbs are formed. Carefully add the milk until the mixture forms a dough. Cover and chill for 20 minutes.

2. Divide into four and roll into circles, cut in half.

3. To make the filing beat the goats' cheese, mascarpone and the lemon zest and juice. Divide the mixture into four balls.

4. Place a ball in one corner of each of the pastry circles and fold into triangle shapes. Seal the edges with melted butter.

5. To make the sauce, heat the sugar, water and wine until the sugar is completely dissolved. Add the strawberries and then remove from the heat. Leave for 5 minutes, and then pass through a sieve to form a sauce (known as a coulis).

6. Heat the oil in a wok or deep fat fryer to 180°C. Deep-fry the parcels until golden, drain on kitchen paper and dust with icing sugar.

7. Serve the samosas on top of the coulis, and decorate with oven-dried strawberries and a little balsamic vinegar.

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