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Samosas with Pea and Feta Filing
  • Prep
  • Total
  • Serving

Samosas with Feta Filling

Reimagine the classic samosa with a brighter, more flavour-forward profile, where crumbled Feta brings a salty, tangy lift that cuts through the spices and sharpens every bite. Crisp on the outside and layered with bold aromatics, this elevated take delivers both familiarity and a fresh taste your guests will noticed! 

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Recommended Products

We recommend you use these Saputo products for this dish!

Feta Cheese

Feta

We make a range of feta cheese using cow, goat and sheep milk. Firm and salty, these cheeses taste great on flat breads, pizzas, salads, and omelettes alike.

Ingredients

  • Dough:

    • 1½ cups All‑Purpose Flour
    • 1 tsp Ajwain
    • ½ tsp Salt
    • 4 tbsp Ghee or Vegetable Oil
    • ~6 tbsp Cold Water

  • Filling:

    • 500 g Potatoes, boiled and roughly mashed
    • 75–100 g Feta Cheese, crumbled
    • 2 tbsp Vegetable Oil
    • 1 tsp Cumin Seeds
    • ¼ tsp Mustard Seeds
    • ½ tsp Coriander Seeds
    • 1 tbsp Ginger
    • 1 tbsp Green Chili
    • ½ cup Peas
    • 1 tsp Garam Masala
    • ⅛ tsp Amchur (optional)
    • ½ tsp Asafoetida
    • ¼ tsp Cumin Powder
    • ½ tsp Turmeric
    • 2 tbsp Cilantro

Directions

Dough Recipe

  1. Mix and rub the fat into the flour until the texture is sandy
  2. Add water gradually to form a firm dough
  3. Rest for 30 minutes

Filling

  1. Heat oil and bloom cumin, mustard, and coriander seeds
  2. Add ginger and chili, and sauté briefly
  3. Add peas and all spices
  4. Add potatoes and mix well
  5. Turn off the heat and fold in Feta cheese and cilantro
  6. Cool completely before filling

Assembly

  1. Once the dough has rested, knead for 5 minutes until it becomes firm rather than soft. Divide the dough into 4 equal portions and shape into balls.
  2. Working on a lightly oiled surface, roll out each ball one at a time into an oval shape approximately 4 mm thick.
  3.  Cut the oval in half, then roll each piece again to ensure even thickness.
  4.  Brush the surface lightly with water, then bring the curved edges together to form a cone.
  5. Fill each cone with the cooled potato filling, about ¾ full.
  6. Bring the open edges together and press firmly to seal.
  7. Remove as much trapped air as possible from each pocket.
  8. Place the samosas on a parchment-lined tray and cover with a damp towel to prevent drying. Repeat until all samosas are assembled.
  9. Heat canola oil in a deep fryer to 60°C. Carefully place the samosas in the oil without overcrowding and cook until golden brown, about 10–12 minutes, turning occasionally.
  10. Remove from the oil and drain on paper towels. Serve with chutney(s).

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