12peppercornsRed Malabar pepper, Shichuan pepper or any flavored pepper or seed of jour choice
4 to 5tablespoonsolive oil
100grfresh goat cheese
20citronella or mint leaves
1handful of pumpkin seedsoptional
Start by preparing the filling. Heating olive oil and peppercorns in a saucepan at medium heat.
Meanwhile, wash, peel and finely cube cucumber. Cut cucumber into 3 or 4 sections, then into 4 lengthwise in order to easily remove seeds. Then cube cucumber (cubes of ½ cm).
Fry cubes of cucumber for about ten minutes in olive oil, stirring occasionally. Pour salt.
Let it rest on a plate covered with paper towels that will absorb fat excess.
Preheat oven to 200°C.
Finely chop the citronella or mint.
Finally assemble the different ingredients in ½ filo pastry sheet : either do the shape you wish or wrap the way it is done for samosa. Each time, put 1 to 2 teaspoons of cucumber, a small piece of goat cheese, some fresh herb strips and a few pumpkin seeds. You may stick the pastry sheet with fat (oil or melted butter).
Bake for 12–15 minutes, until golden (with the grill position for the last few minutes if needed).