Three Cheese Samosas
Three Cheese Samosas



  • 10 large filo pastry sheets, cut into 30cm x 8cm strips
  • Veg oil, for frying
  • For the Cheese Filling
  • 125g grated mozzarella
  • 100g crumbled feta
  • 60g grated manchego
  • 20g thyme, chopped
  • 2 chopped jalapeños
  • Mix the filling ingredients in a bowl. Take a filo sheet and place 1 tbsp of the filling at the bottom of the strip. Fold by taking the right bottom corner and pulling over to the left, creating a triangle with equal sides. Take the left bottom corner and pull to the top right, keeping the filling tightly wrapped in the pastry. Repeat until you get the end of the pastry - a neat samosa - and dab with water to seal. Repeat to wrap in a second layer of filo (every samosa needs a double layer), then repeat until all the pastry and filling is used up.
  • Pour 2cm of oil into a large pan, and place the samosas in the oil at room temperature. Heat to a high heat, then once sizzling, cook for 2 mins on each side or until golden and crisp. Drain on kitchen paper and serve immediately with your favourite dipping sauces.
20 mins
Makes 12

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