When I first started making them years ago I used to use wonton wrappers. I love their crisp chew and the square shape means no folding is required. However, the conventional Samosa strips freeze better and so here I am making it with those.
How to Make Cheese Samosas
There are two tricks to getting these samosas right. Actually let’s be honest there are no tricks. Just simple instructions. First of all a teaspoon full of mixture may seem scanty, but it is more than enough. When cheese melts it expands so if you over stuff a samosa it will ooze out. The other part is folding and it’s super simple. How simple? Look below!
What kind of cheese should I use?
Cream cheese is creamy and tart so to get that fun cheesy pull feel I like to use a little monterey jack. Feel free to use whatever you have handy!
Looking for more tasty ideas?
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Made these cheesy samosas? Tag me in your recreations on Instagram and rate the recipe below by clicking the number of stars on the recipe card!
