Chilli cheese rolls

Chilli cheese rolls
Chilli cheese rolls
Jacques Stander/Drum
Prep Time: 20 MIN
Servings: 12 CHEESE ROLLS
Cooking Time: 15 MIN
  • 2 - chillies, finely chopped
  • - handful basil, finely chopped
  • 24 - sheets samoosa pastry
  • 15ml - olive oil
  • 150g - mozzarella, cut into 5cm slivers
  • 30ml - flour mixed with 15ml (1T) water
  • - finely grated zest of 1 lemon
  • - oil for deep-frying
  • - lemon wedges
  • 1 - garlic clove, finely chopped

1 Cheese rolls

Mix the chillies, garlic, lemon zest, basil and oil.

2 Spread the chilli mixture over one of the sheets of samoosa pastry.

Put a sliver of mozzarella across the width of the pastry.

Fold the sides in and wrap the cheese in the dough.

Seal the sides with the flour paste.

3 Fold the cheese roll in another sheet of dough and seal both sides again using the flour paste.

4 Make more cheese rolls from the rest of the ingredients.

Chill until needed.

5 Heat the oil for deep-frying.

Cook the cheese rolls until golden and the cheese has melted.

Drain on paper towels.

To serve

Serve the cheese rolls hot with the lemon wedges.