Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
This version of Mozambican chamussas has a pork filling seasoned with spices and vinegar, wrapped in strips of phyllo and baked. Let the filling cool before shaping the pastries so the dough is easier to fold.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the onion and garlic
Heat the oil in a pot and set a little aside to seal the chamussas. Cook the onion and garlic in the remaining oil until translucent.
Ready to continue when: The onion and garlic look translucent.
- 02
Make the pork filling
Add the pork, sugar, and spices to the pot. Cook, stirring occasionally, until the meat begins to cook and most of the liquid has evaporated. Stir in the vinegar, then remove the pot from the heat. Let the filling cool before using it.
Ready to continue when: The meat is cooked and little liquid remains in the pot; the filling has cooled before the chamussas are assembled.
- 03
Fill and fold the chamussas
Place a strip of phyllo on the work surface. Put one tablespoon of filling near one end and fold the dough over itself repeatedly to form a triangle. Use a little of the reserved oil to seal the edge, then repeat with the remaining strips and filling.
Ready to continue when: The chamussas are triangular and their edges are sealed.
- 04
Bake
Arrange the chamussas on a baking tray lined with baking paper and bake at 200 °C for 10–15 minutes, turning them halfway through.
Temperature: 200 °C / 392 °FReady to continue when: The pastry has darkened and is crisp on both sides.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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