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
  • More effort

Nutrition per serving

  • kcal 131
  • fat 8g
  • saturates 3g
  • carbs 12g
  • sugars 2g
  • fibre 1g
  • protein 4g
  • salt 0.6g


  • 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


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.


  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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