This was the first time I have ever made samosas, my favourite savoury snack, and they were surprisingly easy to make. It was also the first time I got to use one of the chillies I have been spending all year growing. I’m pleased to say it was well worth the wait!
- 2 chicken breasts, cut into very small pieces
- Vegetable oil
- 1 onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 red chilli, finely chopped
- 1 baking potato, peeled and diced
- 4 tbsp mango chutney
- 270g pack filo pastry
- Melted butter
In a saucepan, cook the chicken in a tablespoon of oil until sealed. Remove from the pan and place to one side. Add another tablespoon of oil to the pan and cook the onion until soft.
Add the spices and chilli and cook for two minutes – stirring. Return the chicken to the pan with the potato and 100ml of water. Cover and simmer for 10 minutes, stirring occasionally. Tip the mixture into a bowl and stir in the mango chutney. Season. Preheat the oven to 190C and line two baking trays with baking paper.
Open up the pastry on a worktop and cut in half length ways to make two long sheets. Take one sheet and lay it out on the worktop. Place two tablespoons of the chicken mixture at one end of the strip. Fold over one corner diagonally to make a triangle. Then fold over again in the opposite direction and continue to do so until all the sheet is used. Place on a baking tray. Repeat with the other 11 sheets.
Mix the melted butter with one tablespoon of oil and brush over the samosas. Cook in the oven for 20 minutes or until golden.