10 Servings 20 min Cook
1 Cup Butter
1 Small Onions
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
4 Can (12 oz) yields Corn
16 Tbsp chopped Chives
17 Slice (1 oz) Cheddar Cheese
35 Oz Puff Pastry
3 Cup Canola Oil
Heat the butter in a non-stick pan over medium heat.
Once melted, stir in the chopped onion and green pepper.
Simmer until the onions have turned translucent.
Add sweet corn and simmer until cooked through.
Stir in chopped chives.
Remove the sweet corn from the stove and add grated cheese.
Allow sweet corn mixture to cool.
Place pastry on damp tea towel.
Remove one sheet and place on a flat surface (cut into small squares if not pre-cut).
Fold one end to form a small triangle.
Continue this step in the opposite direction.
This will form a small pocket.
Add sweet corn mix into pocket.
Continue folding the pastry as in step 10 and 11.
Seal the ends with flour mixture and water or with an egg wash.
Heat oil to 365 degrees F (for frying).
Fry the samosa in hot oil until evenly browned.
