Chicken Samosas
Ingredients
- 400 gGround chicken (fresh)
- 8 pcPhyllo dough (sheets)
- 1 pcOnion (chopped)
- 2 pcGarlic (pressed)
- 100 gGreen peas (fresh or frozen)
- 100 mlSunflower oil (for frying)
- 1 tbspCurry powder
- 1 tspgaram masala
- 1 tspGinger ground
- 1 pcHot chili pepper (sliced)
- 1 tbspFresh cilantro (chopped)
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
