Spinach Mac & Cheese Samosa

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Last Updated on April 10, 2018 by Chef Mireille

Samosas

Blogging Marathon #28
Theme: Samosas 

When Srivalli announce the BM themes, I knew I had to pick the samosa theme. I have always loved samosas and ever since I found the perfect samosa dough recipe last year, this has become one of my favorite savory snacks to make. I already have made a few samosas with unique fillings like Mava Samosa (stuffed with coconut, jaggery, chile) and Kala Chana-Spinach Samosa. This week I’ll be featuring a few more out of the ordinary samosas.

I got the inspiration for these samosas from a restaurant I visited a few months ago. One of the items on the menu which I ordered were Mac & Cheese Wontons. When I started thinking of some interesting fillings for samosas, I thought this would work in samosa dough as good as they had worked stuffed into wontons.

With this cheesalicious stuffing, this is definitely not kind to the waistline so not something I would make often. However, it would do great to serve at parties. Since I always bake samosas, at least there is no added oil that would be if I fried them.

Spinach Mac & Cheese Samosas

Serves 14
Dough Ingredients:
1 1/2 cups all purpose flour
1/4 teaspoon black onion seeds (nigella)
1/8 teaspoon baking soda
7 tablespoons warm water
3 tablespoons ghee
2 tablespoons Greek/strained yogurt
1/2 teaspoon salt
Filling Ingredients:
1 tablespoon olive oil
1/2 red bell pepper, chopped
1/2 onion, chopped
2 cups spinach leaves, chopped
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
1 teaspoons paprika
1/2 teaspoon dry mustard powder
1/2 teaspoon dried oregano
4 oz. pepper jack cheese, grated
1 cup cooked pasta
salt and pepper, to taste

In a skillet, heat olive oil. Add onion and bell pepper and cook for about 2 minutes, until softened. Add spinach and cook until wilted. Add salt and pepper, to taste.
Heat butter in a pot.  When it starts to melt, add the flour and cook for a few minutes, stirring constantly until it turns golden.  Add milk, paprika, oregano and mustard. Mix well and cook until roux (butter-flour mixture) has dissolved into the milk and thickened, about 5 minutes.
Turn off flame and stir in cheese until it melts. Add spinach mixture and salt and pepper, to taste. Mix well.
Add cooked pasta and mix well, so the pasta is well coated with cheese sauce.

Cheese Sauce

Fill samosas. See procedure here.

Bake for 20 minutes at 425 F.

Spinach Samosas

When I had the wontons at the restaurant, they were served with a cheese sauce which I thought was a bit too much cheesy overkill. Instead, try them with chipotle mayo or mango ketchup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Srivalli

    Wow that's really some filling Mir, talk of out of the box thinking and you will always win hands down!.. the samosas look so neat and well made!

  2. Suma Gandlur

    I have been noticing some really novel fillings for samosas during this BM. This one particularly looks like my daughter's version. She eats mac n cheese at least half a dozen ties per week. 🙂

  3. Pavani N

    I stopped making samosas for the fear of frying. I have to try your baked samosa soon.
    Mac-n-cheese in the filling sounds absolutely delicious. My son would love these.

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