Homemade Chilli Cheese Samosas
Ingredients
Filling
- 225g grated Comte cheese
- 2-3 finely chopped green jalapeno chillies
- 2 finely chopped spring onions
- Handful of freshly chopped coriander
Pastry
- 50g butter cut into small chunks
- 225g plain flour
- 1/2 teaspoon salt
- 100ml cold water
Preparation
Add the flour, salt, and butter to a mixing bowl and gently rub in. Add the water and combine with your hands into a dough, then knead for a few minutes and refrigerate for 20 minutes.
Put the grated cheese, green chilli, spring onion, and coriander in a mixing bowl and mix together.
Divide the dough into 8 or 9 balls. Roll a ball out into a thin disc, cut around a side plate to approximately 11cm wide, then cut down the center. Each half is a samosa case.
Prepare a small container of cold water. Take one pastry case, wet the edge of the straight side with your finger, fold in half, and press the wet edges together to form a cone. Fill the cone with the cheese mixture, leaving a 1cm edge, wet the edge, and press together to seal. Repeat for all cases.
Heat the oil to hob mark 4 and deep fry until golden brown on each side.
