They are the best gooey cheesy crispy little appetizers cooked to perfection that impress everyone and are enjoyable by everyone.
Yummy, gooey and crispy are the trio definition of cheese.
This recipe is mostly for cheese lovers, it is a combination of three kinds of cheese, why?
Mozzarella gives a gooeyness.
Feta gives a taste of the thingness.
Haloumi is the combination of both kinds of cheese that add creaminess to the mixture.
- 2 cups all-purpose flour
- 1 pinch salt
- 1 tsp baking powder
- 1/4 cup olive oil
- 1/2 tsp honey or sugar if you like.
- 21/2 cup warm water or a mixture of water & milk
any white cheese:
- 100 g Halloumi cheese
- 100 g mozzarella
- 100 g Feta cheese
- 2 Tbsp Fresh Chopped parsley
- 1/2 egg white
- as you can stuff with cooked minced meat or vegetables
- Sesame or black seeds for topping
- Vegetable oil for frying for the frying version
- Olive oil for topping for the baking version
- 1/2 cup Corn starch for rolling
- 1 tsp strach in 1 Tbsp water to glue the samosa
To make the dough
- In a bowl, combine all the dough’s ingredients.
- knead the dough for 5-10 minutes so the dough springs back a little when you poke it, and it is smooth.
- Place the kneaded dough ball back into the bowl and cover with cling film or a kitchen towel to rest for about 10min.
- Divide the dough into golf-sized balls and cover again and leave it for 20min.
- To make the stuffing
- Chop all the types of cheese and make sure that they are dry from the water.
- In a bowl add the cheese and the egg white.
- The egg white will help to hold the cheese together inside of the samosa.
- Add the parsley or any herbs to your preference like oregano or basil.
- The stuffing mixture is ready.
- To make the samosa
- For the baking version, Turn on the oven at 200°C on fan mode.
- Roll the small dough balls into very thin rounds (approx. 3 mm) with the help of the corn starch to avoid sticking and will help later to make the samosa crispy.
- Now we have two shapes of samosa the half-moon and the triangle.
To Make Half Moon Shape:
- With a round cookie cutter, make circles.
- Spoon 1Tbsp of the cheese mixture and place it in the middle of the circle.
- Fold the circle in half over the filling. Seal the edges by pinching gently with your fingers to create a half-moon shape.
- With a fork score, the edges to add a pretty stylish design and to seal the samosas, o the stuffing will not flow out.
- Place then on a tray sprinkled with the corn starch and on the samosa.
To Make Triangle Shape:
- With a knife or a square cookie cutter make a square.
- If you are using the knife, make sure to use a ruler to get all squares into the same size and straight sides.
- Place 1 Tbsp of filling into the center of each square.
- Fold diagonally opposite corner to get a triangle form.
- pinch to seal the sides.
- Use a fork to score the edges and seal and sprinkle corn starch on the samosa.
Cooking the samosa:
- Place the samosa in an oven tray covered with the cooking paper.
- Brush generously with olive oil from both sides.
- Sprinkle sesame, black, Nigel, or poppy seeds of Nothing.
- Reduce the oven to 180 degree.
- Turn it halfway if it is necessary.
- Cook the samosa for 20 to 30 minutes till they get golden.
- Serve it straight away from the oven.
- Heat oil in a deep pan.
- Place the samosa one by one, not too many in the pan, about 6 pieces maximum.
- Turn it halfway through cooking.
- Take it out when it is golden brown.
- Place the samosa on an absorbed paper and serve it hot.
Samosa around the world
Samosa is believed to have originated from central & south Asia, but they are also super popular in the Middle East, the Mediterranean, and some parts of Africa.
The Indian Samosa is a very popular street food accompanied by chutney.
In The Middle East are called Samosa or Samboosek. They are the nicest appetizer year-round, mostly associated with the fasting month of Ramadan.
In Spain and South American are called Empanadas.
The filling is usually savory that can be cheese, veggies, or cooked minced meat with onion and pine nuts.
The samosa can be made with the dough as we prepared or with a filo dough that we have to brush with olive oil or butter to avoid the dryness of the dough, same way can be fried or baked.
In Morocco, the sweet version called “Briwate” with the almond filling, sugar, Arabic gum (mastika), and orange blossom, fried and dipped in pure honey served as a prestigious delicacy cookie mostly in Ramadhan or on very special occasions.
In Crete island in Greece and Cyprus, they do also the sweet version which is called “Bourekia” by preparing the little triangle with the filo dough stuffed with little tangy cream cheese or mixture of with the local Anari cheese, fried and drizzled with honey or sprinkled with powdered sugar.
- The samosa dough can be substituted by a filo dough or spring rolls dough.
- The filling can be cheese, veggies, minced meat, or fish.
- You can spice up or down your samosa as your preference.
- A samosa can be served as a snack, side dish, or a hot appetizer.
- You can replace the cheese with any other kind you like:
- Mozzarella with other similar melty cheese.
- Halloumi with any white cheese.
- Feta can be dismissed and use the seasoning.
- The samosa can be placed in the freezer for up 3months. Place the tray of samosa in the freezer and when they froze, place them in the freezer bag so they don’t stick between each other.
- pop them in the oven directly from the freezer, brush with olive oil and bake till golden brown.
- If frying, let them defrost for about 20 minutes in a tray or a plate covered with corn starch or cooking paper before placing them in the hot oil.
- I don’t recommend re-heating the cheese samosa especially as they lose, they consistency but with the other stuffing, it is fine.
Are you still thinking? Start now and you will not regret having these Cheese Samosa bites in your freezer.