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.