Cheese and sweetcorn samosa filling

I learnt how to fold and make samosa at the very beginning of my culinary journey.

Before that, all samosas were store bought or bought from the old Muslim aunty that lived in our community. I mean hello she is 80 odd and if she can sit and fold, then so can I.

Once you get the hang of folding there is not stopping you.

I came across a sweetcorn recipe way way back and I stuck with it. Seeing as every loved the cheese and sweet corn samosas, so I never really thought of changing it and then when I was paging through Cariema’s recipe book, I came across another version for cheese and sweetcorn samosas.

To tell you the truth, I soooo much prefer this one as all the ingredients can be mixed at one go, there is no cooking and waiting for the mixture to cool before filling the pastry, like with my previous recipe.

Seeing as this is a short week, I thought why not try this recipe out, after all my samosa stash in the freezer is running dangerously low!

All in all, I loved this filling, everyone loved the filling and there was no messing sticky pot left over in the sink to stand till I could muster the strength to scrape the cold cheese off the bottom.

I got 5 dozen out of this batch and currently I have just under 2 dozen left. These triangles are flying off the plate as soon as they are removed from the oven.


  • 4 x 410g whole corn kernels, drained, rinsed and patted dry.
  • 400g x cheddar cheese, grated.
  • 1 x tbsp. aromat.
  • 2 x green chillies, finely chopped.
  • 2 x bunches spring onion, sliced.
  • 1 x bunch coriander, roughly chopped.
  • 1 x bunch chives, chopped.


  • Toss everything together in a bowl and fill your samosa pastry.

Tell me what you think of this recipe