Whether it’s a family gathering, a football match on TV, or a casual teatime moment, samossas are the unsung heroes of Mauritian gajaks — no-fuss appetizers that always hit the spot. While the traditional ones usually come packed with a masala curry filling, cheese samossas have also made their mark over the years — though many were more potato than actual cheese (we’ve all been there). So here’s our take: cheesy, gooey, and just enough potato to hold it together, wrapped in crispy golden pastry. Folding them might take a bit of practice, but trust us — it’s totally worth it once you take that first crunchy, melty bite.
Place the pastry sheet horizontally on a flat surface.
Fold the top-left corner downward to the bottom edge to form an equilateral triangle.
Fold the triangle to the right, keeping the triangle shape.
Unfold the previous fold and lightly brush the inner side with a flour-water mixture.
Fold it back over to seal the base.
Add filling into the triangle pocket.
Brush the remaining visible pastry strip lightly with the flour-water mix.
Fold the triangle downward.
Fold the triangle upward again.
Locate the small flap at the bottom-right and open it slightly.
Tuck in the remaining pastry into this flap to close.
Press gently to seal — your samossa is ready to cook!
Homemade Cheese Samossas
Ingredients
Filling:
- 1 small potato peeled, boiled, and mashed
- 125 g Kraft cheddar cheese or any processed cheddar, grated
- 2 tbsp sweet corn kernels optional, canned or cooked
- 1 tsp dried thyme
- Salt & pepper to taste
Assembly
- 20 samossa/pastry wrappers store-bought
- Flour + water paste for sealing
- Oil for frying
Instructions
- In a bowl, mash the boiled potato until smooth.
- Add in the grated cheese, corn, thyme, salt, and pepper. Mix well to form the filling.
- Prepare your samossa wrappers and a small bowl of flour-water paste to seal the edges.
- Place about 1.5 teaspoons of filling onto each wrapper — don’t overfill, as larger ones are more likely to burst while frying.
- Fold the wrappers tightly into triangle shapes, sealing the edges with the flour paste. Take your time here — a well-sealed samossa is a safe samossa!
- Heat oil in a pan on medium heat.
- Fry the samossas in batches until light golden brown — avoid high heat as it can cause them to puff up and split.
- Drain on paper towels and serve hot with your favorite chutney or a good cup of Mauritian tea.
Notes
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below.