Cape Malay Cheese and Corn samoosas
Cape Malay Cheese and Corn samoosas
The crispy Cheese and Corn samoosas exterior gives way to a lush, complex interior, where each bite is a celebration of creamy, cheesy goodness accentuated by the freshness of herbs, the warmth of spices, and the sweet crunch of corn.
Ingredients
Cheese and corn samoosa filling ingredients
- 250 gram onion, finely diced 1 large onion
- 500 ml mature cheddar cheese grated
- 500 ml mozzarella grated
- 500 ml sweetcorn kernels drained
- 15 ml minced garlic 4 cloves
- 90 ml fresh coriander leaves and stems finely chopped
- 7.5 ml garam masala
- 2.5 ml chili flakes
- 5 ml cornflour
- 5 ml salt, to taste
- 1 red chilli, to taste finely chopped, optional
Assembly
- 25 samoosa pastry strips
- 60 ml cake flour
- 30 ml water
Instructions
Cheese and corn filling
- Finely dice the onions then wrap it in a clean dishtowel and squeeze out as much of the liquid as you can.
- Transfer the diced onion to a bowl and add the drained sweet corn kernels, chopped coriander and other spices and herbs.
- Add in the grated cheese and the cornflour and mix lightly without mashing the cheese.
- If the cheese has started to soften, refrigerate it again for 20 minutes before you fold the samoosas.
Assembly
- Mix the flour and water for the glue when the cheese and corn filling is chilled and you are about to assemble.
- Keep the length of the pastry facing away from you and fold the bottom right corner across to the left edge.
- Now fold that across to the right side again to form triangle shaped pocket. Ensure that the bottom tip of the pocket is tightly sealed or all the filling will escape during frying.
- Fill the pocket with two tablespoon of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.
- Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.
- Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.
- Fold the glued section against the triangle and ensure that all the corners are tight.
- Pack flat into zip lock bags and freeze until required or fry immediately.
- Fry the samoosas in hot oil at least 2 cm deep for 1 1/2 - 2 minutes until golden.
Nutrition
Calories: 145kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 19mgSodium: 331mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 249IUVitamin C: 4mgCalcium: 129mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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