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Samoosas
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Lancewood Samoosas

Ingredients

Samoosas:

16 samoosa wrappers  ,7 cm x 26 cm
60 ml water
60 ml flour
oil  for deep frying 

Cheesy, corn & onion filling:

15 ml oil
1 small onion , finely chopped
cayenne pepper , a generous pinch
410 g whole kernel corn , well drained 
125 ml LANCEWOOD® Cheddar , finely grated
175 ml LANCEWOOD Sauce Delight™ Cheese Sauce
8 peppadews , chopped 

Cream cheese & prawn filling: 

200 g prawns , peeled, cooked & chopped
230 g LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese
30 ml coriander , chopped 
10 ml soy sauce

Cream cheese, spinach & mushroom filling:

30 ml oil
250 g button mushrooms , halved & sliced 
1 garlic clove , crushed
500 ml spinach , tightly packed & shredded 
230 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese
salt & freshly ground black pepper  to taste
lemon juice , a few drops 

Mince & cheese filling:

15 ml oil
1 small onion , finely chopped
1 garlic clove , crushed
300 g beef mince
5 ml bbq spice
5 ml cumin
5 ml sugar
5 ml dried origanum
chilli powder , a pinch or more to taste
45 ml tomato sauce
80 ml water
salt  to taste
175 g LANCEWOOD Sauce Delight™ Cheese Sauce

Method

Samoosas:
Mix the flour and water together to form a thick paste.

Place the samoosa wrapper with the 7cm side at the top.

Fold the right hand corner over to the left edge to form a triangle. Brush with the flour paste.

Fold over to the right edge and brush with flour paste again. You will now be able to form a pocket.

Each filling variation will fill 16 samoosas.
Cheesy, corn & onion filling:
Heat the oil and fry the onion until soft and golden.

Add the corn, cayenne pepper, cheese and cheese sauce and stir through until well blended. Add the peppadews.

Season to taste and leave to cool.

Creamy cheese & prawn filling:
Mix the prawns, cream cheese, coriander and soy sauce together.

Cream cheese, spinach & mushroom filling:
Heat the oil and fry the mushrooms until golden.

Add the garlic and spinach and fry until the mixture is dry.

Add the cream cheese and stir until heated through.

Season to taste and leave to cool.

Mince & cheese filling:
Heat the oil and fry the onion until soft and golden. Add the garlic and fry for 1 minute. Add the mince and brown.

Add the bbq spice, cumin, sugar, origanum, chilli powder, tomato sauce and water and simmer over low heat for 5 minutes or until all the liquid has evaporated. Season to taste

Add the cheese sauce and simmer until thick. Leave to cool.

To assemble:
Fill the pocket with your preferred filling.

Brush with flour paste and fold over again.

Repeat folding process until samoosa is finished.

Seal end with flour paste.

Heat oil to medium heat and gently fry samoosas until golden.

Drain on absorbent paper

Variations:
Use LANCEWOOD DIP&TOP™1000 Island instead of LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese in the creamy cheese & prawn filling.

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