Cheddar and Bacon Samosas
The origin of samosas dates back centuries, but modern kitchens have seen many reimagined versions – such as this cheddar and bacon-filled one. The combination of sweet-onion bacon and melted cheddar provides a filling, savory taste experience. Freshly baked samosas are crispy on the outside and softly stretchy on the inside – a real crowd-pleaser. The aromas emanating from the oven immediately whet the appetite. You can serve it with smoky sauce or garlic sour cream, ideal for parties, movie nights or weekend relaxation. Tip: if there are any leftovers (though this is rare), they can be perfectly reheated in the oven the next day.
Ingredients for this recipe
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Preparation Steps
1
Dice the bacon and cook in a skillet over medium heat until crispy. Drain off the excess grease and set aside to cool. Tip: Pat the bacon dry with paper towels to remove excess grease; this will prevent the pastry from becoming soggy.
2
Finely chop the onion and garlic. Sauté them in a little olive oil until translucent, then stir in the bacon and cook for another minute. Remove from the heat and let it cool slightly.
3
Grate the cheddar cheese and mix it with the slightly cooled bacon and onion mixture. Season with pepper. Tip: Do not add salt, as the bacon and cheddar are already salty.
4
Cut the filo pastry into long strips. Place a tablespoon of filling on one end of a strip and fold it up in a triangular shape. Seal the end with water to prevent it from opening during baking.
5
Place the samosas on a baking sheet lined with parchment paper, brush the tops with a little oil, and bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown. Tip: Using a convection oven will make them even crispier.
