Pack of filo pastry
350g/ 12.4oz (3 cups) mozzarella cheese (similar melty cheese may be substituted), shredded
113g/ 4oz cream cheese, softened
1 1/2 tablespoons (21g/ 3/4oz) creamy, salty white cheese, like creamy
50g melted butter/spread
Vegetable oil, for frying
- Pre heat oven to 200C
- In a medium bowl, mash together with a fork the cream cheese and salty white cheese until smooth. Add the mozzarella cheese and stir together until well combined. Set aside.
- Working with one samosa sheet at a time, keep the rest covered under a tea towel, to prevent from drying out.
- Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas.
- Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking