1 Boudin blanc sausage (or other sausage such as a mild porc or turkey sausage)
1/2 a bunch of watercress
2 tablespoon whipping cream
1 teaspoon Pleurote, Chanterelle mushrooms and white wine mustard
Remove the skin of the boudin blanc sausage and cut into small cubes.
Peel the apple, remove its core and then cut it into small cubes.
Remove the stalks from the watercress and then rinse the leaves under running water. Spin dry.
Heat some oil in a frying pan. Add the boudin blanc sausage and the apple.
Firstly, brown over high heat, then lower the heat and add the watercress leaves and continue to cook for an additional 10 minutes.
Season with salt and pepper.
At the end of cooking, add the cream and mustard. Cook for another 3 minutes, stirring from time to time. Allow to cool.
During this time, prepare the filo pastry sheets.
Cut 2 large strips, 4 to 5 cm wide, from each sheet.
Place 1 teaspoon of the filling on the lower right corner of the pastry strip.
Fold the lower left corner over the filling to form a triangle and continue folding the pastry sheet.
At the end of folding, tuck the remaining dough under the samosa and cut off the excess to obtain a perfect triangle. Heat some oil in a frying pan and fry the samosas on both sides.
Serve immediately to enjoy the crispy crust.
To make this recipe ahead of time: Fully bake the recipe and place in an airtight container separating any layers with parchment or wax paper and freeze it (for up to two weeks). To serve, reheat directly from frozen in a 400 degree F oven for 5 minutes, or until hot. Alternatively, the mushroom onion topping can be prepped and refrigerated 2 days in advance. Top the cut puff pastry just before baking.