Cheese samoosas

Makes about 16

Pastry 500 ml (280 g) Snowflake cake flour 3 ml salt 60 g butter or margarine, melted 2 extra-large egg yolks about 120 ml lukewarm water

Filling 500 ml (200 g) grated Cheddar cheese 2 ml ground paprika 15 ml chopped fresh mixed herbs or 5 ml dried 30 ml butter or margarine, melted sesame or poppy seeds for sprinkling

Pastry: Sift flour and salt together. Make a well in the centre and mix in half of melted butter. Whisk egg yolks and water together and add to dry ingredients. Mix to form a soft pastry. Turn out pastry onto a lightly floured surface and knead well, until smooth and elastic. Flatten pastry and brush with remaining melted butter. Cover and leave to stand at room temperature for at least 20 minutes to let the pastry become more elastic. Roll out pastry onto a lightly floured surface, very thinly. Divide pastry in half. Stretch each piece while rolling out to a very thin rectangular shape of about 26 x 36 cm. Cut into strips of 6 x 18 cm. Filling: Place about 15 ml grated cheese on one end of each strip. Sprinkle with paprika and herbs. Start folding from one end up into a triangle, like a samoosa. Brush with melted butter and sprinkle with sesame seeds. Place onto a greased baking tray and bake in a preheated oven at 200 °C for about 12 minutes until golden.

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