Feta Sweetcorn Samosas Recipes

FETA & SWEETCORN SAMOSAS

Steps:

• Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
• Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
• Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.

EASY WHOLE WHEAT CAULIFLOWER SAMOSA

Steps:

• Filling:.
• Heat oil. Add fennel, mustard and ginger. When mustard crackles, add garam masala, chili powder and asafetida. Stir briefly. Add cauliflower and salt and stir. Cook for 10 minutes or so. Can add few tbsp of water or so if cauliflower is sticking. Add peas and cook for a further 10 minutes or so. Again a bit of water may be needed. Let the filling cool to room temperature. Then mix in crumbled feta.
• Pastry.
• Mix salt and flours together.
• Rub ghee into flour till it looks like breadcrumbs. Add water with one hand gradually, while mixing in with other hand. Add enough water to make it smooth and elastic like roti dough. Knead dough well, for 5 minutes or so.
• Sprinkle a few drops of water on the dough and cover with a cloth to prevent it from drying out while rolling the circles. Divide dough into 10 circles. Roll circles out into a 2mm thick circles.
• Cut each circle into two semi circles. Fold each semi circle into half to make a cone, wet the seam of the cone with water and press well. Fill the cones with COOLED filling leaving at least 1 cm space on top of the cone. Wet and press like for previous seam, and then pleat the sealed seam or press with a fork. Deep fry samosa on MODERATE heat till a deep golden brown, turning 2 or 3 times in the oil. Drain, and enjoy!
• Cooks Tip: to Freeze Samosas, place them in a single layer on a cookie sheet and flash freeze for an hour. Then place frozen samosas in Ziploc bags and keep in freezer. TO use, leave them to stand till room temperature, or defrost in a microwave, before frying.