Samosas with gratin stuffing



Preparation: 1 hour

Cooking : 30 + 4 minutes


For 4 people:


  • 300 g of chicken livers
  • 50 g shallot
  • 20 g of butter
  • 2 cl of cognac
  • Thyme, garlic and bay leaf (at your convenience)
  • 300 g of button mushrooms
  • 100 g of onions
  • 5 cl of white wine
  • Fig Pommery® mustard
  • 1 teaspoon of chopped tarragon
  • 1 egg
  • 1 packet of pastry/spring roll sheets
  • 5 cl of olive oil
Imprimer la recette

Samosas with gratin stuffing and fig Pommery® mustard




  • Gratin stuffing: peel and remove gall bladder if necessary from the chicken livers.
  • Briskly heat a non-stick pan with a little olive oil. Quickly brown the chicken livers with the finely chopped shallot, thyme, garlic and bay leaf. Flambé with cognac and allow to cool.
  • The chicken livers should remain pink. Finely chop and season with salt and pepper.
  • Mushroom Duxelle: sweat the chopped onion with the thyme, garlic, and bay leaf.
  • Add the washed button mushrooms in quarters. Deglaze with white wine. Sweat until the liquid evaporates. Cool and finely chop.
  • Combine the chicken liver gratin stuffing, mushroom duxelle, Pommery® fig mustard, chopped tarragon and raw egg.
  • Cut the pastry sheets into 4 cm wide and brush with olive oil. Put 15 g of stuffing per strip. Fold into equilateral triangles to form samosas. Shallow fry in olive oil.
  • Serve crispy with fig Pommery® mustard


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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