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Corn and cheese filled phyllo samoosa

Corn and cheese filled phyllo samoosa
(Image source: https://drizzleanddip.com/)

Corn and cheese filled phyllo samoosa

Recipe by: Ammaarah Peterson

1 tin Corn kernels
1 onion, sliced
2 tbsp olive oil
1 tsp brown vinegar
1 tsp sugar
1 tsp black mustard seeds
50g mozzarella cheese, diced
50g Danish feta, in small cubes
1 red chilli, finely chopped
10g chives
Salt and Pepper
80g butter, melted
50g white and black sesame seeds

Heat a pan, then add olive oil and onions.
Once the onion is browned, add sugar and vinegar and cook till sticky and dry. Cool off and keep aside.
Roast mustard seeds till they pop and cool down.
In a bowl mix all your cooled Ingredients with the cheese, chilli, seasoning and chopped chives.
Cut your phyllo into strips about 6cm width and 25cm length.
Fold over one corner with a slight overlap, then turn over going up and fill with one heaped teaspoon of filling and fold corner to corner, making a triangle shape.
Using melted butter to seal the triangle.
Spray and cook a baking tray, preheat oven to 180.
Brush with butter sprinkle with sesame seeds and bake for
7 to ten minutes or golden.

How to fold the samoosas

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