Comté Chilli Cheese Samosas
Ingredients
Filling
- 225g grated Comté cheese
- 2-3 finely chopped green jalapeño chillies
- 2 finely chopped spring onions
- Handful of freshly chopped coriander
Pastry
- 50g butter
- 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 to make the pastry.
Put the grated cheese, green chilli, spring onion, and coriander in a mixing bowl and mix together to make the filling.
Divide the dough into 8 or 9 balls. Roll each ball out into a thin disc, cut around a side plate approximately 11cm wide, then cut down the center to make samosa cases.
Prepare a small pot of cold water. Take one pastry case, wet the edge of the straight side with your finger, fold it 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 the parcel. Repeat for all cases.
Heat the oil to hob mark 4 and deep fry the samosas until golden brown on each side.
Notes
Young Comté is mild and suitable for cheese lovers, while aged Comté d’Estive offers a nuttier flavor and firmer texture.
Comté cheese is made in the Jura Massif, France, from milk of Montbéliarde and French Simmental cows that have at least a hectare of grazing each.
It is produced year-round and varies with the seasons, and is available in most UK supermarkets and good cheesemongers.
