The BBC Good Food logo
Feta & sweetcorn samosas

Feta & sweetcorn samosas

By
A star rating of 4.2 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 14

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

  • Freezable
  • Vegetarian
Nutrition: per samosa
HighlightNutrientUnit
kcal131
fat8g
saturates3g
carbs12g
sugars2g
fibre1g
protein4g
low insalt0.6g
Advertisement

Ingredients

  • 350g frozen sweetcorn
  • 5 tbsp vegetable oil
  • 2 tsp cumin seed
  • 1 large red onion , finely diced
  • 2 tsp garam masala
  • juice 1 lime
  • 200g feta cheese
  • 7 sheets filo pastry
  • 2 tsp cornflour

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
BAKE STRAIGHT FROM FROZEN

Brush the frozen samosas with oil and bake at 200C/180C fan/gas 6 for 20-25 mins – check that they are piping hot in the centre.

Goes well with

Recipe from Good Food magazine, February 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content