French Mini Samosas with Chavroux

For the mini samosas, in a bowl, gently mix the Chavroux, the finely chopped olives, the finely diced tomatoes, and some crushed cumin. Cut the strudel dough into squares. Place 1-2 tsp of the filling in the center, moisten the edge with a little water and press firmly. Then bake the mini samosas briefly in olive oil (about 1 minute per side). Alternatively, prepare in the oven: Brush the mini samosas with olive oil on both sides and bake in the preheated oven at 210° until golden brown.

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