Feta & sweetcorn samosas

Feta & sweetcorn samosas

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(5 ratings)


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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Moderately easy


Makes 14

These light and crispy Indian veggie snacks freeze really well and make a great party bite

Nutrition and extra info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per samosa

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  1. 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.
  2. 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.
  3. Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.

Recipe from Good Food magazine, February 2012

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Show comments
lesnavich's picture

These samosas are much easier to fold if you cut the filo into three strips instead of two and use one tablespoon of mixture per samosa - they fold up beautifully with no trouble.

kaymillson's picture

I was thinking the same for my son and am going to use mashed potato, mashed peas and sweetcorn. I get these with a takeaway and the ingredients vary from place to place - so I would think anything goes (just report back with what worked!) :)

eknight20's picture

Haven't tried the recipe out yet, but are there any possible substitutions for the red onions in the recipe, as I am trying to make it ideal for a child's lunchbox. Thanks

sammarlowuk's picture
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These parcels were nice and tasty but the filo folding was a bit of a nightmare! My husband is the prince of pastry in our house and he devised his own method. The end result was more like a parcel than a small samosa but tasty all the same. Check out the recipe on the blog... http://www.theannoyedthyroid.com/2012/07/26/corn-and-fetta-samosas/

bettyb's picture
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Quite agree with the previous comment.Could have done with better instructions about using filo. However these are delicious and very easy and a favourite with my vegetarian daughter. I have made these four times and best way I have found is to cut filo into squares using 2 squares per samosa,putting one square on top of another at an angle I brushed each square with melted butter then put a dollop of mixture in the centre and folded it over roughly to make a parcel then brushed tops and sealed with melted butter instead of cornflour and they turned out ok.

Frantic Flapjack's picture
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These were absolutely lovely but I could have done with better instruction in how to shape the samosas. Mine ended up looking like giant sailing boats!