Cheese Samosas

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‘As long as you follow the method for frying, these will be sure to crisp up perfectly’

These samosas made with 3 types of cheese are the perfect starter or snack for Ramadan. With a crispy outside and a moreish cheesy middle, this recipe will be a family favourite.


This recipe requires 30 mins Preparation time, 15 mins Cooking time. Serves Makes 12



  • 10 large filo sheets, cut into 8cm x 30cm strips
  • vegetable oil, for frying


For the filling

  • 100g feta, crumbled
  • 125g mozzarella ball, grated
  • 60g Manchego, grated
  • 20g pack fresh thyme, leaves picked and finely chopped
  • 2 jalapeños, finely chopped



  • Add the filling ingredients to a large mixing bowl and mix well.
  • Take one filo sheet, place 1 tbsp of the filling at the bottom.
  • To fold, take the right bottom corner and pull over to the left to create an equilateral triangle, then take the bottom left corner and bring to the right top, making sure to keep the filling tightly wrapped in the pastry. Repeat these steps until you get to the end of the pastry and then dab the pastry with some water to seal.
  • Wrap in the second filo pastry to give a double layer, then repeat until all the filling is used up.
  • To cook the samosas, add enough oil in the large nonstick frying pan that it reaches halfway up the samosas; about 2cm. If the samosas are completely covered in oil like deep drying, then the samosas could burst.
  • Place the samosas in room temperature oil, then begin to heat up to a high heat. Cook on each side for 2 mins until golden.
  • Serve immediately. If you don’t want to cook all of them, store the uncooked samosas in the freezer for up to 2 weeks.



Sesame Prawn Toast – Lunar New Year Recipe

Ken Hom sesame prawn toast recipe
Nothing beats homemade prawn toast: crispy, nutty and full of flavour. This recipe is a real crowd-pleaser – ideal to kick off a Lunar New Year feast.

This crunchy sesame prawn toast, packed full with prawn, chestnuts and minced pork these crispy bites will leave you wanting more.


This recipe takes 10 mins Preparation time, 20 mins Cooking time. Serves Makes 30 pieces



For the prawn paste

  • 450g raw prawns, peeled
  • ½ x 225g tin water chestnuts, finely chopped
  • 100g minced pork
  • 1 egg white
  • ½ bunch spring onions, white parts, finely chopped
  • 1tbsp grated root ginger
  • 2tsp light soy sauce
  • 2 tsp sugar
  • 2 tsp sesame oil


For the toast

  • 10 thin slices slightly stale white bread
  • 3 tbsp white sesame seeds
  • 450ml groundnut or vegetable oil
  • Spicy hoisin chicken baked dumplings recipe



  • Roughly chop the prawns and then mince to a paste. Put in a large bowl and combine with the pork and remaining paste ingredients.
  • To prepare the toast, remove the crusts from the bread and cut each slice into 3 rectangles. spread with a thick layer of the prawn mixture and sprinkle with sesame seeds.
  • Heat the oil in a deep-fat fryer or wok. Using a slotted spoon, carefully lower 2-3 toasts at a time, paste-side down, into the hot oil. Deep-fry for 2-3 mins, then carefully turn and fry for a further 2 mins, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining toasts and serve with soy sauce to dip.



Spicy Hoisin Chicken Baked Dumplings – Lunar New Year Recipe

Chef Kwoklyn says: “As Chinese New Year unfolds, it’s customary to serve dumplings - symbols of wealth and prosperity. Their golden crescent shape resembles ancient Chinese gold ingots, promising fortune for the year ahead.”

Kung Hei Fat Choy! Cooking authentic food for the new year celebrations is easy with this simple Lunar New Year recipe.

‘As Chinese New Year unfolds, it’s customary to serve dumplings – symbols of wealth and prosperity. Their golden crescent shape resembles ancient Chinese gold ingots, promising fortune for the year ahead.’


This recipe takes 50 mins Preparation, Cooking plus cooling. Serves Makes 24



  • 2 x 320g packs readyrolled puff pastry
  • 1 medium egg
  • 2 tbsp sesame seeds


For the filling

  • ½ tbsp vegetable oil
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 2 spring onions, finely chopped
  • 350g chicken thigh fillets, finely diced
  • 2 tsp crushed chillies
  • 1 tbsp oyster sauce
  • 2 tsp reduced-salt soy sauce
  • 1 tbsp granulated sugar
  • 3 tbsp hoisin sauce, plus extra to serve (optional)
  • 1 tbsp cornflour



  • For the filling, heat the oil in a wok over a medium heat and fry the onion for 6-8 mins. Add the garlic and spring onions and fry for 1-2 mins until fragrant. Add the chicken; fry for 3-4 mins until cooked through.
  • Stir in the rest of the filling ingredients, cook for 1 more min, then transfer to a bowl or tray to cool for 5 mins. Preheat the oven to gas 7, 220°C, fan 200°
  • Unroll the pastry on its paper, then use an 8cm round cutter to cut out discs – you should get 12 per pastry sheet. Spoon 1 heaped tsp filling into the centre of each disc then pull up the sides, pinching the pastry to seal. Repeat with the remaining pastry.
  • Whisk the egg with 1 tbsp water in a small bowl. Arrange the dumplings on a lined baking sheet, brush with the eggwash, then sprinkle with sesame seeds. Bake for 15 mins or until puff ed and golden. Set aside for 5-10 mins to cool slightly. Serve with extra hoisin sauce for dipping, if you like.


*Tip: Any leftover filling can be kept, covered, in the fridge for 1 week: add to fried rice or chow mein.