Spicy prawn and corn samoosas

Combine all filling ingredients. Pulse half the filling in a food processor until almost smooth, then stir through the remaining mixture for texture. Set aside.

To fold the samoosas, begin by joining the corner of one samoosa leaf with the opposite base, forming

a triangular-shaped pocket. Fold the triangle upwards toward the top corner of the pastry. Ease open the ‘pocket’ and fill with a teaspoon or so of the prawn and corn mixture. Continue to fold the samoosa, ensuring the corners are well sealed, until you come to the end of the leaf. Using a little egg white, stick down the end of the pastry. Lay on a baking sheet lined with greaseproof paper. Repeat until you have used all your filling.

Heat oil in large pot and deep-fry samoosas until golden brown. Drain on paper towel then keep warm in a low oven until ready to serve.

Words and image: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.