Chicken Samosa’s

To mince the chicken simply put the skinless and boneless thigh meat in a food processor and give it a quick blitz until it’s the texture and consistency you require - this one we left quite chunky in parts so that you have a bit more of the bite.

In a large pan, over medium-high heat gently heat up 1 tablespoon oil.  Add the onion, ginger, garlic and salt and stir. Cook for 2 minutes, or until the onion softens.

Add the minced chicken and finely chopped carrot and cook for about 7 minutes, stirring occasionally.

Add the curry powder and cook for a further 5 minutes until the meat is cooked through and the carrot is tender.  

Stir and cook for around 5 more minutes, add a splash of water if needs be. We added the frozen peas right at the end and simply stir them through so that the colour doesn’t change.  

Leave the mix to cool.  

Cut the filo pastry into long strips about 8-10 cm wide (depending on how big you want them.  

Fold the samosa sheet at an angle, then fold it again to create a triangle or cone shaped pocket. 

Don't overfill the samosas with the meat. About a heaped teaspoon should do. 

Then fold the pastry over to make an equal triangle. We secured the pastry with a tiny splash of water.  

Repeat until you’ve used up your ingredients.  This recipe made around 20 samosas.

Fry the samosas in a deep fat fryer or a shallow pan with hot oil until they are golden brown and crispy. It's important to fry them in small batches so they cook evenly.  It took around 3 - 4 minutes cooking 4 - 6 at a time.   

Note

You can freeze them at the uncooked stage, or you can cook them all and heat them up in the oven as required.   

Enjoy x

Recipe courtesy of @stephs_food_diary