Samosas are fantastically easy to make, as well as adaptable. These are filled with cooked rice, diced ham, leftover roast chicken and some sweetcorn. These are great to serve at a party, and ideal for older children to help fold.
I love food in parcels. From two-hands-definitely-required pasties to these delicate little filo parcels/samosas, a pastry wrapped parcel is so handy and easy to eat, without any of the worries of the filling falling out the side that can afflict a sandwich eater. They’re so easy to make, too, especially using pre-made pastry. These little samosas or triangular parcels take no time to make and are so welcome as party food, or a little nibble to eat before the main meal.
Folding these samosas is very simple; spoon a little of the filling mixture onto strips of filo pastry, fold into a triangle and then keep folding until you get to the end of the strip. It’s the sort of thing that can involve the whole family, and you can adapt the fillings to people’s preferences.
Here, we’re making the samosas with some leftover roast chicken, cooked rice, sweetcorn, and a can of Princes diced ham. You can use leftover cooked rice or a pouch of ready cooked rice.
for more recipes using Princes canned meat, including some more from me, visitCome Home to Princes.
- 1 cup cooked rice
- 50 g finely grated cheese
- 1 can Princes chopped ham drained and rinsed
- 1/2 cup roast chicken
- 1/2 cup sweetcorn kernels
- 1 packet filo pastry
- 50 g butter melted
Mix the rice, cheese, ham, chicken and sweetcorn together in a bowl.
Open the packet of filo pastry and cut into strips about 6cm wide and about 24cm long (the short edge of most ready-made brands is about the right length). Cover the pastry that you are not working with a slightly damp tea towel to keep it from drying out and cracking.
Take one strip of filo and brush it with melted butter. Put a teaspoon of the rice mix onto the pastry, then fold the corner up, keep folding until you have a triangular shaped parcel. Add some extra butter to stick the flap down.
Place the finished samosa onto a baking tray.
Brush all the samosas with a little melted butter, turn them over and brush the other side.
Bake at 180C fan / 200C / Gas 6 for 15 - 20 minutes until golden brown and crisp
Serve with a dipping sauce made from natural yoghurt and sweet chilli sauce.
Adapt the filling to suit the leftovers you have: chopped leftover cooked vegetables would work well.
Once assembled you can freeze the samosas – pop them into the freezer on a tray, then pack into a plastic box once frozen.
Wrap any leftover filo pastry in cling film and freeze.
Ham & Cheese Samosas recipe commissioned by Princes. All opinions our own.