Cheese samosas recipe
Made with three types of cheese, these samosas are the perfect starter or snack for Ramadan. With a crispy outside and a moreish cheesy middle, this recipe will be a family favourite. 'As long as you follow my method for frying, these will be sure to crisp up perfectly', says food writer Dina Macki. See method
- 10 large filo sheets, cut into 8cm x 30cm strips
- vegetable oil, for frying
For the filling
- 100g feta, crumbled
- 125g mozzarella ball, grated
- 60g Manchego, grated
- 20g pack fresh thyme, leaves picked and finely chopped
- 2 jalapeños, finely chopped
Each serving contains
of the reference intake
- Add the filling ingredients to a large mixing bowl and mix well.
- Take one filo sheet, place 1 tbsp of the filling at the bottom.
- To fold, take the right bottom corner and pull over to the left to create an equilateral triangle, then take the bottom left corner and bring to the right top, making sure to keep the filling tightly wrapped in the pastry. Repear these steps until you get to the end of the pastry and then dab the pastry with some water to seal.
- Wrap in the second filo pastry to give a double layer, then repeat until all the filling is used up.
- To cook the samosas, add enough oil in the large nonstick frying pan that it reaches halfway up the samosas; about 2cm. If the samosas are completely covered in oil like deep drying, then the samosas could burst.
- Place the samosas in room temperature oil (see Cook's tip), then begin to heat up to a high heat. Cook on each side for 2 mins until golden.
- Serve immediately. If you don't want to cook all of them, store the uncooked samosas in the freezer for up to 2 weeks.
See more Ramadan recipes
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.