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Dry-cured acorn-fed Ibérico Sobrasada Samosas with apple and honey

Samosas are tasty pastry pockets filled with all sorts of savory ingredients, served primarily in South Asia. And they’re the perfect appetizer for any occasion. We’re adding our own unique Spanish flare to samosas with smoky Ibérico Sobrasada, as well as sautéd apples and honey for a touch of sweetness— honey and Sobrasada is a classic combination in Spain! Once these flavorful little triangles are all packed together, they only need 5 minutes in the oven until they’re perfectly flaky and ready to eat. 


4 oz. Dry-Cured Acorn-Fed Ibérico Sobrasada

2 apples, diced 

1 packet of filo pastry (or spring roll wrappers)

2 oz. honey

2 oz. butter, melted 

White sesame seeds


Black Pepper

Olive oil


  1. Preheat the oven to 350ºF. 
  2. Cut the Dry-Cured Acorn-Fed Ibérico Sobrasada into cubes.
  3. Sauté the apple with olive oil, salt, and pepper in a pan for a couple of minutes. Remove from heat. 
  4. Add the Dry-Cured Acorn-Fed Ibérico Sobrasada and mix it with the apples.
  5. Take a sheet of filo pastry and cut it in half, put a teaspoon of apple and sobrasada on one side and drizzle some honey over the mixture. Fold it into a triangle and close, and repeat until you’ve used all the filling.
  6. Brush each of the triangles with melted butter and sprinkle them with sesame seeds. 
  7. Bake for about 5 minutes at 350ºF until the pastry is golden brown. 

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