Taste the local Breton flavours

Maud, Baroudeuse Culinaire, is a vibrant woman: a chef, yogi, and blogger!

With a mindful and curious perspective, she highlights the Bretons who are working on positive solutions for our health and our plates.

Her website and Instagram account have become places of sharing, featuring great addresses, selfie recipes, travels, and eco-friendly tips.

Ingredients for 8 large samosas

• 4 buckwheat galettes
• 1 leek
• 1 shallot
• 500g fresh spinach
• 2 mushrooms
• 100g Breton tomme cheese
• A few sprigs of fresh parsley
• 1 pinch of curry powder
• Salted butter
• Salt and pepper

Steps

1/ Thinly slice the leek and shallot. Cut the mushrooms into slices.

2 / Sauté the sliced leek, shallot, and mushrooms in a generous knob of butter until they soften into a fondue. Season with curry, salt, and pepper, then mix well. Set aside.

3 / Cut the Breton tomme cheese into small pieces..

Assembling the samosas: Be careful not to overfill them, or you won’t be able to seal them properly.

4 / Take your buckwheat galettes.

5 / Cut them into two half-circles, then place 1 teaspoon of the filling on one corner of each half-circle, along with a piece of cheese.

6 / Fold the galette into a triangle to form the samosa shape.

7 / Seal the edges tightly and then return the samosas to the pan with a bit of salted butter to brown them.

Bon appétit! Enjoy your delicious samosas!