Spinach And Cheese Samosas
These homemade spinach and cheese samosas are a delightful treat to sink your teeth into. A crispy and flaky pastry envelops a flavorful filling of fragrant spiced spinach, onions, and melted cheese. Each golden brown triangle is bursting with savory goodness, making them irresistible as a snack or appetizer for any occasion. Fried to perfection, these samosas are sure to impress your family and friends with their delicious taste and satisfying crunch.
— Constant Cookbook
Ingredients
- 375g/13oz plain flour
- 150g/5oz self-raising flour
- 125g/4½oz butter
- 2 tbsp vegetable oil
- 2 red onions
- pinch panch phoran (Indian spice blend)
- 500g/1lb 5oz spinach
- 1 green chilli
- (use your favourite) cheese
- salt
- , for deep-fat frying vegetable oil
Instructions
- For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough.
- Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside.
- For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste.
- Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling.
- Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 24
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