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Feta & sweetcorn samosas

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

  • Prep: 30 mins
    Cook: 20 mins
  • Makes 14
  • More effort
  • Makes 14
  • More effort
  • Calories 131
  • Carbohydrates 12
  • Saturated Fat 3
  • Sugar 2
  • Protein 4
  • Fat 8
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 131
  • Carbohydrates 12
  • Saturated Fat 3
  • Sugar 2
  • Protein 4
  • Fat 8
  • Fibre 1
  • Salt 0.6

Ingredients

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

Tip

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.

Method

  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.

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