Cheesy Potato Samosas

Cheesy Potato Samosas
  • 2 dozens
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time


Add all
  • 1 lb
    (450 g)

    small new potatoes

  • 2 Tbsp.
    (30 mL)

    salted butter

  • 1

    shallot, finely chopped

  • 2

    red chillies, finely chopped

  • 2 tsp.
    (10 mL)

    cumin seed

  • 1 tsp.
    (5 mL)


  • 2 1/4 cups
    (550 mL)

    caciocavallo cheese, in small dice

  • Salt and freshly ground pepper to taste

  • Sufficient quantity, canola oil for deep frying

  • 24

    large egg roll wrappers

  • 1

    egg, beaten

  • suggested condiments

  • tamarind, plum or chilli sauce for dipping


In a large saucepan, bring the potatoes to a boil in salted water. Cook until fork tender. Drain and rinse. When cool enough to handle, remove the skins. Roughly chop the potatoes and set aside.

In a large skillet, melt the butter and sauté the shallots and chillies for 1 minute. Add the cumin and turmeric and sauté for 1 minute more. Add the potatoes to the skillet and sauté until they are coated thoroughly with turmeric. Transfer the mixture to a bowl and let cool.

Add the caciocavallo cheese to the potato mixture and toss. Season to taste with salt and pepper.

In a medium saucepan, heat the oil to 350°F (180°C).*

Remove 6 won ton wrappers from the package and place them on a work surface. With a pastry brush, moisten the edges of the wrappers with the beaten egg. Place a heaping spoonful of the potato-cheese filling in the middle of each wrapper and fold over to form triangles. Press the edges firmly to seal. Repeat with remaining wrappers.

Deep fry the samosas in batches until golden and crispy (about 4 minutes). Drain on a plate lined with paper towels.

Serve hot with any or all of the suggested condiments.

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Source: Saputo