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.
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.