Name: Samoosas
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Samoosas:; 16samoosa wrappers ,7 cm x 26 cm; 60ml water; 60ml flour; oil for deep frying; Cheesy, corn & onion filling:; 15ml oil; 1small onion , finely chopped; cayenne pepper , a generous pinch; 410g whole kernel corn , well drained; 125ml LANCEWOOD® Cheddar , finely grated; 175ml LANCEWOOD Sauce Delight™ Cheese Sauce; 8peppadews , chopped; Cream cheese & prawn filling:; 200g prawns , peeled, cooked & chopped; 230g LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese; 30ml coriander , chopped; 10ml soy sauce; Cream cheese, spinach & mushroom filling:; 30ml oil; 250g button mushrooms , halved & sliced; 1garlic clove , crushed; 500ml spinach , tightly packed & shredded; 230g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese; salt & freshly ground black pepper to taste; lemon juice , a few drops; Mince & cheese filling:; 15ml oil; 1small onion , finely chopped; 1garlic clove , crushed

16 Serves/Makes

Cooking Time: < 30 min

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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