Recipe for Endive, Fresh Goat Cheese, Mint, and Pine Nut Samosas

Place fresh goat cheese in a bowl and add pepper to taste.

Chop the mint and mix it into the preparation.

In a dry pan, toast the pine nuts for 2 to 3 minutes over medium heat.

Rinse the endives, remove the stem, and cut them in half lengthwise.

Finely chop them and incorporate into the mixture.

Cut the pastry sheets in half. Fold the round part over the flat part.

Then, fill the right side of the sheet with a little goat cheese filling.

Fold the pastry sheet to form a triangle, then fold it again to thicken the triangle. Repeat the process until the dough strip is finished.

Finally, brush the samosas with oil before baking for 10 minutes at 220°C.