Baked Cheesy Corn and Peas Samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

These samosas are very easy to put together and use all the basic pantry essentials. You can play around with the ingredients in terms of flavors, the possibilities are endless. Also, great for those make ahead snacking options! Prep a batch and freeze these for up to 2 weeks.

I had some samosa patti (pastry) sitting in my freezer for a few days. Making something fried was out of the question due to too many calories. Baking always comes to my rescue 🙂 The last time when I shared my recipe for baked spring rolls, many people had mailed me saying they loved the results! So, these baked samosas are going to be your new favorite 😛

You can always substitute the peas and corn with boiled eggs, mixed veggies, some shredded chicken or minced meat! The options are endless and each one is super exciting! 😉

This is what they looked like right before they went into the oven 🙂 I brushed these with some oil and they crisped up so well. Folding these samosas correctly is very important. The samosa patti does dry out a bit while working on these so keep them covered under a kitchen towel. Dried pattis (pastries) tend to crack and folding them is very difficult hence keeping them covered is a good idea.

Let’s make some..

Preheat oven @180′ C.

Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package.

Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.

Make the edible glue by mixing the APF and water. Make sure it’s lump free. The consistency of the glue is like that of a pancake batter.

Take a patti, and fold one side over the remaining longer half to make a triangle.

Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.

Now add approximately 2 tbsp. of the filling into the triangular pocket.

Use some more glue and secure the open edges.

Repeat the same steps for all the samosas. Lay them on a baking tray and brush them with some oil.

Bake them @180′ C for 15-16 minutes. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

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Baked Cheesy Corn and Peas Samosas

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Ingredients

• 6 no. samosa patti
For the filling:
• 1/4 cup steamed corn
• 1/4 cup steamed peas
• salt to taste
• freshly crushed black pepper to taste
• 1/4 tsp paprika
• 1 tbsp. grated cheddar cheese
• 1 tbsp. grated mozzarella cheese
• 1 tbsp. grated processed cheese
• 1/8 tsp chaat masala
For the edible glue:
• 1 tbsp. All Purpose Flour (maida)
• 1-2 tbsp. water

Instructions

1. Preheat oven @180' C.
Filling:
2. Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package. (I left them on the counter for 30 minutes and they were ready to use).
3. Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.
Edible glue:
4. Make the edible glue by mixing the APF and water. Make sure it's lump free.
5. The consistency of the glue is like that of a pancake batter.
Assemble:
6. Take a patti and fold one side over the remaining longer half to make a triangle.
7. Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.
8. Now add approximately 2 tbsp. of the filling into the triangular pocket.
9. Use some more glue and secure the open edges.
10. Repeat the same steps for all the samosas.
11. Lay them on a baking tray and brush them with some oil.
12. Bake them @180' C for 15-16 minutes.
13. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Notes

Use a good quality samosa patti. Do not let the patti dry in the air, cover them with a kitchen towel. Make sure the edges are sealed well with the edible glue. The texture of the edible glue must be sticky. If making these to be stored in the freezer, them fill, fold and seal them well. Store them in dry and clean Ziploc bags in the freezer. They can be used up to 2 weeks.

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These look scrumptious?! Right!? Then do try these soon and let us know how you enjoyed these 🙂

Love,

Shreya 🙂

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