Cheese potato and sweetcorn samosas. Yes, it’s like a pasty in spring roll pastry – what could be better??
I learnt this novel recipe from my mother-in-law, and I have to say, it’s quite a tasty change from traditional keema or spicy vegetable samosas. Also as a bonus, its super quick to make the filling, making it a much more convenient option, too.
So enjoy my recipe for cheese potato and sweetcorn samosas
- 1 packet of spring roll pastry
- 4 medium new potatoes diced into very small cubes (ideally ½cm squared)
- 1 medium onion diced finely
- Half a tin of sweetcorn
- Grated cheese
- Salt and pepper to season
- Egg to seal the samosas (as an alternative to egg, you can mix flour with water to create a thick paste)
1) Part-boil the potatoes (this should take around 5 minutes max). The idea is not to let them fully boil as they should be slightly firm. They will cook further once the samosas have fried.
2) Finely dice an onion. Ideally, they should be smaller than the potatoes.
3) In a bowl combine the onion, sweetcorn and boiled potatoes. Add salt and pepper to season. Leave aside.
4) Next, cut the spring roll pastry sheets into four long strips. As they usually come in packs of 30, you can freeze the rest (I used about a third of the packet, which made 40 samosas).
5) Now you can add the filling into the spring roll pastry. (FYI, I was going to make a step-by-step video, but ran out of time, but I’ll try and make a video – or step by step guide – soon).
6) As you fill your triangles with the mix, continually seal the edges with the beaten egg (or four paste).
7) Finally, fry your samosas for a few minutes on a medium heat, until golden.
I’m very aware that this isn’t a very health option, unlike my other recipe ideas. But what the hey, it’s Eid and we’ve all behaved pretty will over Ramadan!