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INGREDIENTS

Metric
Imperial
  • 100g red onion, finely diced
  • 150g mature cheddar cheese
  • 5 slices SASKO Plus+ Oat & Honey bread, crust removed, cut into 1cm x 1cm cubes
  • 80 ml milk
  • Samosa pastry
  • 0.0035oz red onion, finely diced
  • 5.29oz mature cheddar cheese
  • 5 slices SASKO Plus+ Oat & Honey bread, crust removed, cut into 1cm x 1cm cubes
  • 2.70oz milk
  • Samosa pastry

METHOD

Samosa filling method:
  1. Combine all ingredients in a bowl by hand and mix until a dough is formed, do not over mix.
  2. Season with salt and white pepper
  3. Weight out the filling to 5g per portion
  4. Cut you pastry in a rectangle
  5. Place the filling 1cm from the bottom of your rectangle
  6. Egg wash the remaining space
  7. Fold over one corner of the pastry so the filling is covered and you have the shape of a triangle
  8. Continue the process of folding the corners of the samosa.
  9. Once you reach the end of the pastry, seal the remaining pastry with extra egg wash if required
  10. Deep fry at 170C until golden brown and crispy
Optional dipping sauce:
  1.  2 parts chutney
  2. 1 part sweet chili