Sweetcorn and cheese samosa
Sweetcorn and Cheese Samosas combine sweet corn and creamy cheddar in a flaky pastry, perfect for snacking. They're deep-fried until golden brown for a crispy texture.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup butter1 onion
1 green pepper
4 cans sweet corn
16 tbsp chives
17 oz cheddar cheese
35 oz puff pastry
3 cups vegetable oil
Sweetcorn and Cheese Samosas are a delightful twist on the classic samosa, combining the creamy richness of cheese with the sweet crunch of corn. Perfect as an appetizer or snack, these samosas are sure to be a hit at any gathering. Follow these steps to create a delicious batch of Sweetcorn and Cheese Samosas that will leave everyone asking for more.
Instructions:
1. In a large pan, melt the butter over medium heat.
2. Add the finely chopped onion and green pepper to the pan, sauté until they are soft and translucent, about 5-7 minutes.
3. Stir in the drained sweet corn and cook for another 3 minutes.
4. Stir in the chopped chives and grated cheddar cheese until the cheese is fully melted and the mixture is well combined.
5. Season with salt and pepper if desired.
6. Remove the mixture from heat and let it cool to room temperature.
1. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thick.
2. Cut the pastry into 4-inch squares or circles using a knife or pastry cutter.
1. Place a heaping tablespoon of the sweetcorn and cheese mixture in the center of each pastry square or circle.
2. Fold each piece of pastry over to form a triangle or semicircle, depending on the shape of your cut pastry.
3. Press the edges together with a fork to seal. Make sure there are no openings to prevent the filling from leaking out during frying.
1. Heat the vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
2. Carefully place the samosas in the hot oil, a few at a time, making sure not to overcrowd the pan.
3. Fry each samosa for about 3-4 minutes on each side, or until they are golden brown and crispy.
4. Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.
1. Serve the sweetcorn and cheese samosas hot, with your favorite dipping sauce or chutney.
Cooking Sweetcorn and Cheese Samosas is an enjoyable and rewarding experience that yields delicious results. With a blend of flavors from the sweet corn, sharp cheddar, and fresh chives, encased in a crisp and flaky pastry, these samosas are bound to impress your guests. Remember to follow the tips for the best outcome, and enjoy these savory treats hot and fresh!
Sweetcorn and cheese samosa FAQ:
Fry the samosas for about 3-4 minutes on each side at 350°F (175°C) until they are golden brown and crispy.
Store leftover samosas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months; reheat in the oven for best texture.
Yes, you can substitute cheddar cheese with other cheeses like mozzarella or pepper jack for a different flavor, but be aware it might change the texture.
Cut the puff pastry into 4-inch squares or circles for the best size to hold the filling and to create a well proportioned samosa.
You can use other neutral oils like canola or peanut oil for frying. Avoid using oils with strong flavors, such as olive oil, as they may alter the taste of the samosas.
Tips:
- Make sure the puff pastry is adequately thawed before rolling it out, to prevent it from breaking.
- Grate the cheddar cheese evenly to ensure it melts consistently within the samosa.
- Drain the canned sweetcorn thoroughly to avoid making the filling too soggy.
- Use a pastry brush to apply a light wash of milk or egg on the edges of the pastry to help seal the samosas.
- Freeze the samosas for about 10-15 minutes before frying for better texture and to prevent the dough from tearing.
- Fry samosas in small batches to maintain a consistent oil temperature and ensure even cooking.
Nutrition per serving
10 ServingsCalories 980kcal
Protein 20g
Carbohydrates 60g
Fiber 3.63g
Sugar 6g
Fat 140g
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