Magpie together with Masterchef SA chef Francois Zietzman brings you our very own creamy cheese and corn samoosa’s recipe made with quality Magpie Pastry Purr for use at home with your family or that dinner party you have planned for some time now.
- Magpie Pastry Purr
- 1 Tbsp butter
- 1 Tbsp flour
- 100ml milk
- 50g white cheddar cheese
- ½ a can of Rhodes Quality Whole Kernel Corn
- 1 Tbsp chopped coriander
- Salt & pepper
To make the filling, place the butter in a sauce pan, add the flour and stir with a whisk until smooth. Add the milk and stir for 1 minute until or until it thickens.
Add corn and coriander. Mix well.
Place a teaspoon of your mixture on the Magpie Pastry Purr sheets, smearing butter on the edges before folding.
Mix 1 Tbsp flour with 1Tbsp water to form paste.
Deep Fry until golden brown.
Tip: these samoosas go well with homemade siracha sauce.