Ingredients:

  • 2 tbsp (30 ml) vegetable oil
  • 2 large onions, finely chopped (approximately 300g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 tsp (5 ml) ground cumin
  • 1/2 tsp (2.5 ml) ground coriander
  • 1/4 tsp (1.25 ml) chilli flakes (optional)
  • 8 oz (225g) mature cheddar cheese, grated
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30 ml) chopped fresh coriander (cilantro)
  • Salt and freshly ground black pepper to taste
  • 2 sheets (approx. 14 oz/400g total) pre-made all-butter puff pastry, thawed if frozen
  • 1 large egg, beaten
  • Sesame seeds or nigella seeds for sprinkling (optional)

Instructions:

  1. Heat oil in a large skillet. Add onions and garlic; cook until softened and translucent. Stir in cumin, coriander, and chilli flakes (if using). Cook for another minute until fragrant. Remove from heat and let cool slightly.
  2. In a mixing bowl, combine the cooled onion mixture, grated cheddar, softened cream cheese, and chopped coriander. Season generously with salt and pepper. Mix well.
  3. Unfold one sheet of puff pastry. Spread half of the cheese and onion mixture evenly over the pastry. Top with the second sheet of puff pastry. Spread the remaining filling evenly.
  4. Using a pizza cutter or sharp knife, cut the assembled pastry into small squares (approximately 2 inches/5 cm).
  5. Transfer the squares to a baking sheet lined with parchment paper. Brush the tops with beaten egg. Sprinkle with sesame seeds or nigella seeds, if desired.
  6. Bake in a preheated oven at 400°F (200°C/ Gas Mark 6) for 20-25 minutes, or until golden brown and puffed.
  7. Let the samosa stackers cool slightly on the baking sheet before serving. Serve warm or at room temperature.