Cheese and Sweetcorn Samoosa pie

Winter is all about comfort food in my home, hearty stews, dumplings, curries and roasts. I’m salivating at the thought!

Snacking is also a pretty big deal and one of my kids favourite snacks are samoosas or as my 3 year old says moosas 😂. I love making samoosas but actually making the pur (samoosa pastry) and filling them is really time consuming. So I buy frozen samoosas but they always lack flavour and even worse filling!

What’s a samoosa without an incredible flavorful filling after all? What makes this little savoury treat so nostalgic is the crunchy pastry, well that’s my favourite part at least.

So after much trial and error I present to you my Sweetcorn and Cheese Samoosa Pie. For the crunch factor I used phyllo pastry brushed with butter baked until beautifully browned and crispy. Love at first bite! This dish is packed with flavour and cheese! Loads of it! My kids rushed my photos because they wanted to dig in, this pie did not even last 30 minutes!

Here is how you can make this beautiful winter dish!

Cheese and Sweetcorn samoosa pie

Ingredients

2 cups of sweetcorn

2 onions, diced fine

1 teaspoon whole cumin/jeera seeds

1 teaspoon ground garlic

½ teaspoon ground black pepper

1 tablespoon harissa paste

2 cups cheddar cheese, grated

1 cup mozzarella cheese, grated

¼ cup flour – this ensures the cheese doesn’t ooze out of the pastry

1 tablespoon crushed dried red chillies (add less or more according to your preference)

Handful of coriander, finely chopped

Handful of shallots, finely chopped

50g melted butter

4 phyllo pastry sheets

Salt to taste

Oil to fry

Method

1. Heat oil (about 3 tablespoons) on medium heat and fry cumin seeds and the onions until browned and fragrant. Add crushed garlic, pepper, chilli flakes, harissa paste, salt and sweet corn. Mix to combine and saute until the corn is soft and cooked through. Remove of the heat and allow to cool completely before filling into pastry.

2. Stir through the cheeses and flour until combined. Add in the chopped coriander and shallots.

3. Brush each sheet of phyllo pastry with butter and place in a pie dish or loose bottomed baking pan, fill with the sweet corn filling and overlap the pastry at the tops brush with more butter – this helps the pastry get really crunchy and yummy!

4. Bake in a pre-heated oven of 180° for 12-15 minutes or until the pastry is beautifully browned. Serve immediately and enjoy!