Homemade Cheese Samossas
This recipe makes approximately 20 crispy cheese samossas using store-bought wrappers, with a creamy, herby cheddar and potato filling. Perfect for snacking, sharing, or hoarding — we won’t tell.
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
To store for later: Arrange samossas on a tray in a single layer and flash-freeze for about 1–2 hours. Once solid, transfer to a ziplock bag and store in the freezer.