Bonapeti.com»Recipes»Baked Goods»Fritters»Samosa with Potato and Feta Cheese Filling

Samosa with Potato and Feta Cheese Filling

Daniela RusevaDaniela Ruseva
Chef
8895216
Topato
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Samosa with Potato and Feta Cheese Filling
Image: Daniela Ruseva
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03/02/2017
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Preparation
40 min.
Cooking
15 min.
Тotal
55 min.
Servings
30
"Don`t confuse these with grandma`s fritters - these are samosa with the most uniquely delicious stuffing in the world."

Ingredients

  • for the dough
  • flour - 1 1/5 cups (300 g)
  • butter - 3 tbsp
  • milk - 3 tbsp
  • eggs - 2
  • salt - 2 pinches
  • for the filling
  • potatoes - 2
  • feta cheese - 3.5 oz (100 g)
  • salt - 1 pinch
  • paprika - 1 pinch
  • black pepper - 1 pinch
  • dill - 1 pinch
measures

How to make

Sift the flour, make a well, pour the eggs (beaten beforehand with a little salt) in it, then add the rest of the ingredients. Stir with your fingers. It becomes crumbly but the flour is gradually absorbed. Knead a soft and smooth dough.

Cover it with a towel and leave it to rest for about 30 min. Boil the potatoes with their peels. Peel them once they cool, then grate them. Add the block of crumbled feta cheese and stir with spices of choice.

You can also add sauteed onions, cumin, turmeric. You can also use a different kind of stuffing - with meat, rice, peas, corn. But I wanted them to have a lighter taste. Which is also why I didn't use spices that were too hot.

Roll out the ready dough to a thin sheet about 1/8 thick. Sprinkle the counter very lightly with flour. Cut the sheet into circles with a glass or into squares about 3″ (8 cm) per side.

Put 1 tsp of the prepared filling in each piece. Fold them into a triangle, pressing the edges with a fork.

Pour oil generously in a small casserole, about 1 1/2″ (4 cm) deep and heat it up.

Fry the samosa briefly, about 3-4 at a time, and flip them over carefully. They cook quickly. Take them out with a slotted spoon once reddened and leave them on paper towels to drain the excess oil.

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