You can serve these samosas as nibbles for *l’apéro*, with a salad as here, or as part of a spread with foie gras, duck breast…
It’s a variety of long onion resembling a large shallot. In fact, it’s a good compromise between an onion and a shallot.
The bigger it is, the closer it is to an onion.
The smaller it is, the closer it is to a shallot.
In the kitchen, it’s handier than a shallot… much quicker to prepare ^^.
Take the legs out of the tin, remove as much fat as possible and heat them a little in a pot so there’s no fat left. Dry them on kitchen paper and shred them.
Peel the échalions, slice them and brown them in a pan with a little duck fat.
Mix the shredded duck, the échalions and the pistachios.
Cut the brik sheets in half and fold each one in half as in the photo.
Place a little filling at the edge and fold the samosas (search for a “samosa folding” video online to see how).
With a brush, butter them lightly.
Preheat your oven to 180 °C.
Bake for 12 minutes.
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