CONTACT TASTING IDEAS OUR HISTORY OUR PHILOSOPHY OUR AWARDS FOR AN APERITIF Home>For an aperitif No product is in accordance with your selection. A FAMILY STORY We are a family business founded in 1931 in Connerré, which aims to manufacture high-end charcuterie specialties. Our intention is to offer cold meats which reveal our love of the profession, which give pleasure through the flavors they generate and which promote quality food in connection with French gastronomy. We, the 4th generation - Léonard, Théophile and Philomène - took over the continuity of our father Christian in 2017, thus ensuring the family continuity of Maison Prunier. 23-25, rue de la Jatterie 72160 Connerré, Sarthe, 02 43 76 30 00 Contact us Grant Follow us ! © Maison Prunier | Legal notices | Privacy Policy | Site map | Managing cookies

CONTACT TASTING IDEAS OUR HISTORY OUR PHILOSOPHY OUR AWARDS CHICKEN RILLETTE SAMOSAS WITH CANDIED LEMONS AND OLIVES Home>Starter recipes>Chicken Rillette Samosas with Candied Lemons and Olives DIFFICULTY: ++ PREPARATION: 15 minutes COOKING: 15 minutes INGREDIENTS FOR 6 PEOPLE 200 g of Chicken Rillettes with candied lemons and olives 200 g fresh spinach 150g shelled broad beans (frozen) 6 bricks sheets 2 tablespoons of peanut oil Salt and pepper from the mill RECIPE Préparer la farce des samossas : laver et couper les épinards en petits morceaux. Ébouillanter pendant 1 minute les fèves surgelées, les passer immédiatement sous l’eau froide, les égoutter et les couper en petits morceaux. Dans un saladier, mettre la ciboulette préalablement ciselée, les épinards, les fèves, les rillettes à température ambiante; mélanger avec une fourchette, vérifier l’assaisonnement. Réserver. Préparer les samossas : dans une feuille de brick, couper 3 bandes. Déposer 1 cuillère à soupe de farce au 4/5ème de l’extrémité d’une bande, plier en triangle en fermant, à chaque pliage, le côté ouvert. Faire ainsi 18 samossas. In a large pan, over medium heat, put a little oil, place the samosas for about 3 to 4 minutes on each side so that they are golden, remove them, place them on a sheet of paper towel and keep warm. Finish cooking the samosas. Serve hot. Share this recipe You will like also Leave a comment Remark Save my name, email, and website in this browser for the next time I comment. Recent Birthday Pot! September 15, 2021 First Corner! July 16, 2021 It's new ! May 4, 2021 A FAMILY STORY We are a family business founded in 1931 in Connerré, which aims to manufacture high-end charcuterie specialties. Our intention is to offer cold meats which reveal our love of the profession, which give pleasure through the flavors they generate and which promote quality food in connection with French gastronomy. We, the 4th generation - Léonard, Théophile and Philomène - took over the continuity of our father Christian in 2017, thus ensuring the family continuity of Maison Prunier. 23-25, rue de la Jatterie 72160 Connerré, Sarthe, 02 43 76 30 00 Contact us Grant Follow us ! © Maison Prunier | Legal notices | Privacy Policy | Site map | Managing cookies