I drizzled some of the warmed leftover blueberry custard over the top. Yum!
This is a play on my apple pie samosas. I do like a little variation when serving crowds. This blueberry samosa recipe will get your friends and family calling out for more.
I’m developing a series of Easter recipes for my friends at Aldi UK. This one will definitely be on my Easter table.
For best results, be sure to seal the samosas tightly or the custard will spill out as you cook them. I learned this the hard way and had to start again. As the custard gets hot, it can easily bubble out onto the tray. Mine were still delicious but the second batch was out of this world.
Filling the short crust blueberry samosas.
All wrapped up!
A little egg wash for colour.
Ready to dig in!
I don’t really have a sweet tooth but I could eat this again now.
Blueberry, Cinnamon & Custard Samosas
Ingredients
- 200g blueberries
- ½ box of ready made Aldi custard (250g should do)
- 1 teaspoon cinnamon powder
- 1 sheet ready made shortcrust pastry
- 1 egg – beaten
Instructions
- Pre-heat your oven to 200c (400f)
- Mix the custard, blueberries and cinnamon powder in a small bowl.
- Slice your ready made short crust pastry into ten equal sized rectangles.
- Place a spoonful the blueberry mixture in the top left corner of one of the pastry rectangles.
- Fold this over into a nice triangle and then again and again until you have a perfect little samosa. Seal tightly and repeat with the others.
- Brush with the egg wash and place in your preheated oven on grease proof paper on a baking tray.
- Cook for 10 to 15 minutes until golden brown.
- Remove and serve hot.
Disclaimer: Aldi UK is a sponsor of my blog. I received payment for developing this recipe. All of the ingredients were purchased at my local Aldi.