Chicken Samosas

A golden crust that crumbles at first touch, followed by the heat of ginger and curry. The chicken filling remains supple, punctuated by the crunch of green peas.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 568
• Protein: 26 g
• Carbs: 34 g
• Fat: 37 g

Ingredients

• 400 g Ground chicken ( fresh )
• 8 piece Phyllo dough ( sheets )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( pressed )
• 100 g Green peas ( fresh or frozen )
• 100 ml Sunflower oil ( for frying )
• 1 tbsp Curry powder
• 1 tsp garam masala
• 1 tsp Ginger ground
• 1 piece Hot chili pepper optional ( sliced )
• 1 tbsp Fresh cilantro ( chopped )
• 1 pinch Gray sea salt

Instructions

1. Preparing the aromatic base

   Finely chop the onion and garlic. In a pan with a drizzle of oil, sauté them until they become translucent and the garlic aroma fills the room.

2. Cooking the filling

   Add the ground chicken and sliced chili. Crush the meat with a spatula to prevent clumping. Stir in the curry, garam masala, ginger, and peas. The filling is ready when the chicken is cooked and the mixture is dry, with no juices at the bottom of the pan.

3. Folding the triangles

   Cut the phyllo pastry into 8 cm strips. Place a spoonful of cold filling at one end. Fold into a triangle, flipping the pastry from side to side until the end of the strip. Brush with oil to seal the edge.

4. Frying and browning

   Heat the remaining sunflower oil in a pan. Place the samosas in. When the pastry becomes brown and rigid, flip them. They should be uniformly colored and sound hollow under a fork.

Chef's tips

• Let the filling cool before folding to prevent the phyllo pastry from tearing.
• Do not overcrowd the pan during frying, otherwise the oil temperature drops and the pastry absorbs fat instead of crisping up.

Storage

Store for 2 days in the fridge. To regain crispness, heat for 5 minutes in a hot oven; avoid the microwave which softens the pastry.