Fry the bacon in the Boilíe oil until golden, then add the mushrooms and cook for 2 minutes until soft. 

Remove from the heat: add the tomatoes, Boilíe and season. Brush the filo sheets with butter as you layer them. 

Lay the first sheet onto your work surface, add half the grated Cheddar and season. Repeat with the second layer, adding the remaining Cheddar. Add the final layer and cut into 4 strips. At the bottom corner of each strip put 1/4 of the filling. 

Carefully, fold over to create a triangle and repeat till you reach the top. 

Place the samosas in a hot oven for 15 minutes until golden.

Experiment with flavours with this recipe. Don’t like bacon? Swap in some chicken. Don’t like mushrooms, leave them out or replace with peppers. Boilíe cheese pearls work with so many flavours, the options are endless.

  • 1 jar Boilíe pearls filled with tomato
  • and herbs, drained
  • 1 tsp Boilíe oil
  • 4 rashers of smoked bacon, diced
  • 8 mushrooms, cleaned
  • and chopped
  • 8 cherry tomatoes, halved
  • Salt & black pepper to taste
  • 3 filo sheets
  • 50g butter, melted
  • 75g Fivemiletown mature
  • Cheddar, grated
  • Salt & black pepper