Cheese and sweetcorn samosas use a simple homemade pastry and a spicy cheese-and-sweetcorn filling, then are fried until crisp and golden. They’re easier to make than you might expect and far tastier than supermarket versions. Read on for an easy, step-by-step guide to making these irresistible samosas.
Samoosas or Samosas?
In South Africa the word is often spelled with two o’s—samoosa—and pronounced with a long “oo”. Elsewhere it’s usually spelled samosa. Whichever spelling you prefer, these cheese-and-sweetcorn samosas are incredibly moreish and I find them hard to resist.
When I lived in Johannesburg I loved visiting the Oriental Plaza, an Indian street market packed with stalls and street food. After shopping I’d often buy a box of samoosas from a vendor and eat them in the car on the way home. While the traditional lamb, beef or potato versions were popular, my favourite was always the cheese-and-sweetcorn samosa: creamy cheese and sweetcorn kernels with warm curry spices, a perfect balance of sweet, spicy and savoury.
The sweetcorn gives small bursts of sweetness and the cheese adds creaminess that mutes the heat of the spices, making each bite balanced and satisfying.
Homemade vs shop-bought
Shop-bought samosas are convenient when you’re short on time, but homemade ones offer far better flavour and texture. You control the filling amount and the spice level, and you can make them whenever the craving hits.
Many supermarket versions use phyllo (filo) pastry that soaks up oil and can become greasy. This recipe uses a simple homemade pastry that absorbs less oil, producing a lighter, crispier result. These samosas are also great hot or cold, so they’re ideal for lunchboxes and parties.
What you will need
Equipment
A large mixing bowl, a rolling pin and a wok or deep frying pan are all you need. A large bowl makes it easy to combine the pastry ingredients by hand.
Ingredients
This recipe yields 16 triangular samosas about 3 inches each. Depending on how generously you fill them, you may have a small amount of filling left over—freeze any extra for another meal.
The full ingredient list and quantities are provided in the recipe card later in this post.
For the pastry
- Plain flour (not self-raising)
- Sunflower oil (or melted ghee)
- Water to bind
- Salt, optional
For the cheese and sweetcorn filling
- Canned sweetcorn — drain and reserve some of the liquid
- Finely diced onion (about the same volume as the corn)
- Grated cheese (cheddar works well; mix with mozzarella for a stringier texture if you like)
- Ground cumin, ground coriander, garam masala
- Chilli paste or cayenne (adjust to taste; the corn and cheese reduce perceived heat)
- Salt to taste
- Sunflower oil for frying
Method
Make the pastry
This easy pastry takes just a few minutes and tastes much better than store-bought. If you prefer phyllo pastry, skip to the phyllo section below for folding instructions.
Put the flour and salt into a large mixing bowl.
Add the oil (or melted ghee) to the flour.
Mix the oil into the flour with a fork until the mixture resembles fine breadcrumbs.
Add most of the water and mix to form a soft, shaggy dough. If needed, add the remaining water a few drops at a time until the dough holds together but isn’t sticky.
Knead the dough by hand for about 5 minutes until smooth and elastic. Cover and set aside while you prepare the filling.
Make the cheese and sweetcorn filling
Fry the finely chopped onions in a little sunflower oil over moderate heat until soft and translucent, about 4–5 minutes. Avoid browning them.
Stir in the ground cumin, ground coriander, garam masala, chilli paste and salt. Cook for a further minute to release the spices’ aroma and coat the onions evenly.
Add two to three tablespoons of the reserved sweetcorn liquid and bring the mixture to the boil briefly so the spices meld with the liquid.
Remove the pan from the heat and stir in the drained sweetcorn. Allow the mixture to cool slightly.
Once the mixture has cooled a little, fold in the grated cheese. Taste and adjust seasoning—add more chilli if you want more heat or a little extra salt if needed.
Fold and assemble the samosas
Here’s an easy method using the homemade pastry. If you prefer phyllo, see the section below for phyllo folding instructions.
Divide the dough into 8 equal pieces. Each piece will make two samosas.
Form one piece into a ball and roll it as thinly as possible to a circle roughly 6 inches in diameter. Cut the circle in half to form two semicircles.
Moisten the rounded edge of one semicircle with cold water, fold it in half and press the edge with a fork to seal, creating a pocket with the top open.
Open the pocket and spoon in about 1½ tablespoons of filling, pressing it down so the mixture reaches the bottom of the pocket.
Crimp the open edge with a fork to seal. If any holes remain, the filling may leak during frying, so press the edges firmly.
Repeat until you have made all 16 samosas.
Fry the samosas
Heat oil in a wok or deep frying pan. Test the heat by dropping in a small piece of dough—if it sizzles, the oil is ready.
Fry the samosas gently for about 3–4 minutes per side until crisp and golden. Don’t overcrowd the pan; leave enough space to turn them. Keep the oil at a gentle sizzle so the pastry cooks through without burning.
Alternatively, brush the samosas with oil and bake on a greased tray at 200°C (400°F) for about 25 minutes for a lighter finish.
Serve hot or cold, drizzled with lemon juice or alongside your favourite chutney or dipping sauce. The pastry should be crisp and the filling spicy, cheesy and sweet from the corn.
How to fold samosas using phyllo pastry
If you prefer to use phyllo pastry, cut sheets into three long strips, place a spoonful of filling near one end, and fold into a triangular parcel by repeatedly folding the strip over itself to keep the triangular shape. Seal the final edge with a little flour-and-water paste or beaten egg.
Filling variations
Try different fillings: spinach and feta, peas with diced cooked potato, or a curried minced-beef mixture for a meatier option. When creating fillings, chop ingredients finely so they fit easily into the samosa pockets.
Save for later
These samosas freeze well. You can freeze uncooked, sealed samosas on a tray and then transfer them to a container; fry or bake from frozen, adding a couple of minutes to the cooking time.
Related recipes
If you enjoyed these, you might like other South African-inspired recipes for snacks and savoury treats.
📋The recipe
Cheese and sweetcorn samosas
Easy homemade pastry filled with a spicy cheese and sweetcorn mixture, fried until crisp and golden.
Equipment
- Mixing bowl
- Wok or frying pan
- Sharp knife
- Rolling pin
Ingredients
For the pastry
- 1½ cups (210g) plain flour
- 3 tablespoons sunflower oil (or ghee)
- ⅓ cup water, approximately (add more as needed)
- ½ teaspoon salt (optional)
For the filling
- 1 large onion, finely diced
- 1½ cups / 200 g canned sweetcorn, drained (reserve liquid)
- 1 cup grated cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 teaspoon chilli paste (or to taste)
- 1 tablespoon sunflower oil (for frying the onion)
- Salt to taste
- Sunflower oil for frying the samosas
Instructions
To make the dough
- Put the flour and salt into a mixing bowl.
- Add the oil and mix with a fork until the mixture resembles fine breadcrumbs.
- Add most of the water and mix to form a soft dough. Add remaining water teaspoon by teaspoon if needed.
- Knead for 5 minutes until smooth and elastic. Cover and set aside.
To make the filling
- Fry the onions in the tablespoon of oil until soft and translucent; do not brown.
- Add the spices and salt, stir for a minute until fragrant.
- Add 2–3 tablespoons of the reserved sweetcorn liquid and bring briefly to the boil.
- Remove from the heat and stir in the drained sweetcorn. Allow to cool.
- Fold in the grated cheese and adjust seasoning to taste.
To assemble and cook
- Divide the dough into 8 pieces. Roll each piece into a thin 6-inch circle and cut in half.
- Moisten the rounded edge of a semicircle with cold water, fold in half to form a pocket and crimp the edge.
- Fill each pocket with about 1½ tablespoons of filling, press down so the mixture settles to the bottom, then seal the open edge by crimping with a fork.
- Repeat until you have 16 samosas.
- Fry in medium-hot oil for about 4 minutes per side until golden and crisp. Drain on paper towels.
- Serve with lemon juice or your favourite chutney or dipping sauce.
Notes
- The exact amount of water depends on the flour—aim for a soft, non-sticky dough.
- You can shallow-fry or bake (brush with oil and bake at 200°C/400°F for about 25 minutes) for a lighter version.
- Freeze any leftover filling and use it in a curry later.
Nutrition (per samosa)
Approx: 89 kcal | Carbs 2.5 g | Protein 2.2 g | Fat 7.8 g
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