Cheese Samosa

I love Samosas. I never get bored preparing them because I can enjoy them in many ways only by changing the filling.

Today I am going to make them with cheese filling. With a touch of little bit spice along with bell peppers, tomato, and onion…. tastes so good👌. For the cheese, I have used Edam cheese, but you can use any variety of cheese as per your choice. I have used Phyllo Pastry as the dough. Instead of frying them, I have prepared them in the oven.

Instructions:

-First, shred the Edam cheese in a grater. Cut all the vegetables into small cubes.

-In a large bowl put the shredded cheese with the vegetables. Add the cumin powder, ground black pepper and salt. Mix everything well with a spoon.

-With scissors cut the Phyllo pastry in strips about 8cm wide.

-As Phyllo pastry is very fragile and easy to break, I use two strips, one on top of the other to reinforce them.

-Brush with oil or melted butter on the edges of both strips.

-Take a corner of the phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Roll the rest of the strip to form a triangle (see photo). Brush oil or melted butter on top of the Samosas and place them on a baking tray with a baking sheet.

-While forming the Samosas, cover them with a slightly damp cloth. It will prevent Samosas from drying out.

-When you have all the Samosas ready, bake them for 15 minutes and serve them hot with Mint Chutney or yoghurt sauce.

Cheese Samosa

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Cuisine India

Servings 4

Calories 310 kcal

Ingredients

  

• Phyllo Pastry
• 200g Edam cheese
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 onion
• 1 small tomato
• 1 teaspoon cumin powder
• 1/2 teaspoon ground black pepper
• 1 fresh green chilli finely chopped (optional)
• Salt to taste
• Oil or melted butter to brush the dough

Instructions

 

• First, shred the Edam cheese in a grater. Cut all the vegetables into small cubes.
• In a large bowl put the shredded cheese with the vegetables. Add the cumin powder, ground black pepper and salt. Mix everything well with a spoon.
• With scissors cut the Phyllo pastry in strips about 8cm wide.
• As Phyllo pastry is very thin and easy to break, I use two strips one on top of the other to reinforce them.
• Brush with oil or melted butter on the edges of both strips.
• Take a corner of the phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Roll the rest of the strip to form a triangle (see photo). Brush oil or melted butter on top of the Samosas and place them on a baking tray with a baking sheet.
• While forming the Samosas, cover them with a slightly damp cloth. This will prevent them from drying out.
• When you have all the Samosas ready, bake them for 15 minutes and serve them hot with Mint chutney or yoghurt sauce.