{"id":12304,"date":"2022-10-10T17:40:20","date_gmt":"2022-10-10T15:40:20","guid":{"rendered":"http:\/\/www.smsgl.fr\/wp2\/?p=12304"},"modified":"2022-10-10T17:40:24","modified_gmt":"2022-10-10T15:40:24","slug":"samossas-au-poulet-et-pieds-de-mouton","status":"publish","type":"post","link":"http:\/\/www.smsgl.fr\/wp2\/samossas-au-poulet-et-pieds-de-mouton\/","title":{"rendered":"Samossas au poulet et pieds de mouton"},"content":{"rendered":"\n<div class=\"is-layout-flex wp-container-3 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Pour 20 samossas<\/h2>\n\n\n\n<ul><li>10 feuilles de brick ou feuilles de p\u00e2te Filo<\/li><li>200 g. de blanc de poulet<\/li><li>400g de pieds de mouton nettoy\u00e9s<\/li><li>Quelques brins de persil plat<\/li><li>1 \u00e9chalote<\/li><li>2 cuil. \u00e0 soupe de cr\u00e8me fraiche<\/li><li>2 cuil. \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li><li>huile pour la friture<\/li><li>sel et poivre du moulin<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/MRwzi4\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/8616\/30096528225_31c03020de_b.jpg\" alt=\"Hydnum repandum\" width=\"1024\" height=\"682\" \/><\/a>\n<\/div><\/figure>\n<\/div>\n<\/div>\n\n\n\n<ul><li>D\u00e9couper le poulet en petits morceaux. Couper les champignons en lamelles et ciseler finement le persil. Peler et \u00e9mincer l&rsquo;\u00e9chalote.<\/li><li>Dans une po\u00eale, faire revenir l&rsquo;\u00e9chalote dans l&rsquo;huile d&rsquo;olive. Ajouter les champignons et le persil. M\u00e9langer. Ajouter les morceaux de poulet et poursuivre la cuisson jusqu&rsquo;\u00e0 ce que le poulet soit cuit.. Ajouter la cr\u00e8me fraiche. Bien m\u00e9langer et assaisonner \u00e0 votre go\u00fbt.<\/li><li>Pr\u00e9parer les feuilles de brick : couper les feuilles en deux, rabattre le partie arrondie en bas afin d&rsquo;obtenir des bandes. Pour les p\u00e2tes Filo, il suffit de les couper en bandes.<\/li><li>D\u00e9poser une cuill\u00e8re \u00e0  soupe de pr\u00e9paration \u00e0 une extr\u00e9mit\u00e9 de la bande et rabattre d\u00e9licatement le tout de fa\u00e7on \u00e0 former un triangle. Bien serrer afin que les samossas ne s&rsquo;ouvrent pas pendant la cuisson. Refermer le triangle en rabattant le dernier pan \u00e0 l&rsquo;int\u00e9rieur du samossa.<\/li><li>Faire chauffer l&rsquo;huile de friture dans une po\u00eale. Plonger rapidement les samossas dans l&rsquo;huile bouillante jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient bien dor\u00e9s.<\/li><\/ul>\n\n\n\n<div class=\"is-layout-flex wp-container-7 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/2jVCiF5\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/65535\/50489972142_8d06de680f_b.jpg\" alt=\"Hedgehog fungus. Hydnum repandum\" width=\"1024\" height=\"660\" \/><\/a>\n<\/div><\/figure>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/PvdWwT\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/5649\/31179471271_f58d427bc1_b.jpg\" alt=\"Castle Down. Fungi. Ogmore\" width=\"1024\" height=\"662\" \/><\/a>\n<\/div><\/figure>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/9Z6e2M\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/6019\/5896913811_faae01ef41_c.jpg\" alt=\"HYDNUM REPANDUM  L.:Fr. (Ziza)\" width=\"800\" height=\"600\" \/><\/a>\n<\/div><\/figure>\n<\/div>\n<\/div>\n<p>Views: 136<\/p>","protected":false},"excerpt":{"rendered":"<p>Pour 20 samossas 10 feuilles de brick ou feuilles de p\u00e2te Filo 200 g. de blanc de poulet 400g de pieds de mouton nettoy\u00e9s Quelques brins de persil plat 1 \u00e9chalote 2 cuil. \u00e0 soupe de cr\u00e8me fraiche 2 cuil. \u00e0 soupe d&rsquo;huile d&rsquo;olive huile pour la friture sel et poivre du moulin D\u00e9couper le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12305,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":""},"categories":[184],"tags":[131,77,74,186,205],"author_meta":{"display_name":"fresim","author_link":"http:\/\/www.smsgl.fr\/wp2\/author\/fresim\/"},"featured_img":"http:\/\/www.smsgl.fr\/wp2\/wp-content\/uploads\/2022\/10\/30087695611_9499df6a36_c-300x201.jpg","coauthors":[],"tax_additional":{"categories":{"linked":["<a href=\"http:\/\/www.smsgl.fr\/wp2\/category\/les-champignons\/recettes\/\" class=\"advgb-post-tax-term\">recettes<\/a>"],"unlinked":["<span class=\"advgb-post-tax-term\">recettes<\/span>"]},"tags":{"linked":["<a href=\"http:\/\/www.smsgl.fr\/wp2\/category\/les-champignons\/recettes\/\" class=\"advgb-post-tax-term\">champignon<\/a>","<a href=\"http:\/\/www.smsgl.fr\/wp2\/category\/les-champignons\/recettes\/\" class=\"advgb-post-tax-term\">hydnum repandum<\/a>","<a href=\"http:\/\/www.smsgl.fr\/wp2\/category\/les-champignons\/recettes\/\" class=\"advgb-post-tax-term\">pied de mouton<\/a>","<a href=\"http:\/\/www.smsgl.fr\/wp2\/category\/les-champignons\/recettes\/\" class=\"advgb-post-tax-term\">recette champignon<\/a>","<a href=\"http:\/\/www.smsgl.fr\/wp2\/category\/les-champignons\/recettes\/\" class=\"advgb-post-tax-term\">recette pied de mouton<\/a>"],"unlinked":["<span class=\"advgb-post-tax-term\">champignon<\/span>","<span class=\"advgb-post-tax-term\">hydnum repandum<\/span>","<span class=\"advgb-post-tax-term\">pied de mouton<\/span>","<span class=\"advgb-post-tax-term\">recette champignon<\/span>","<span class=\"advgb-post-tax-term\">recette pied de mouton<\/span>"]}},"comment_count":"0","relative_dates":{"created":"Publi\u00e9 4 ans il y a","modified":"Mis \u00e0 jour 4 ans il y a"},"absolute_dates":{"created":"Publi\u00e9 le 10 octobre 2022","modified":"Mise \u00e0 jour le 10 octobre 2022"},"absolute_dates_time":{"created":"Publi\u00e9 le 10 octobre 2022 17h40","modified":"Mise \u00e0 jour le 10 octobre 2022 17h40"},"featured_img_caption":"","series_order":"","publishpress_future_action":{"enabled":false,"date":"2026-04-24 14:54:00","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category"},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/posts\/12304"}],"collection":[{"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/comments?post=12304"}],"version-history":[{"count":1,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/posts\/12304\/revisions"}],"predecessor-version":[{"id":12306,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/posts\/12304\/revisions\/12306"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/media\/12305"}],"wp:attachment":[{"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/media?parent=12304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/categories?post=12304"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.smsgl.fr\/wp2\/wp-json\/wp\/v2\/tags?post=12304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}