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Spicy Mac n Cheese samoosas

Spicy Mac n Cheese samoosas

Spicy Mac n Cheese samoosas

By Abbigail Damon

400ml – 500ml bechamel sauce
1 cup Clover Mature cheddar cheese
1 cup Clover Tussers
½ cup Clover Feta cheese
2 cups cooked pasta( macaroni or any small shell pasta)
2-3 Tbsp Jalapeno atchar
1tsp nutmeg
salt and pepper
1 pack Samoosa pastry sheets
1 egg, beaten

Add the bachamel sauce to a large saucepan and heat to a low simmer. Gradually start adding the cheese followed by the cooked pasta. Add the nutmeg and atchar before seasoning with some salt and pepper. Allow to cool.
Work with one strip of the samoosa wrappers at a time and keep the rest covered with a damp cloth. Fold the end of the wrapper into a small-medium sized cone.
Fill the cone with about 1 tablespoon of the cooled Mac n’ Cheese mixture and fold the rest of the wrapper over and around to form a triangle. Use a dab of beaten egg or a flour paste to seal the edges closed. Repeat this process with the remaining wrappers and filling.
Place the samoosas in the freezer for about and hour before deep frying until golden brown. Alternatively place in the oven at 190C for 20-25 minutes until golden brown and cooked.
Serve with your favourite dipping sauce

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