Flaky Pastry Chicken Samosas

Pictured page 151

These cheat samosas are a great alternative if you’re short on time. Serve as finger food or a light meal with salad.

FILLING

1 brown onion, diced

2 tablespoons finely chopped fresh ginger 1 carrot, peeled and chopped

400g chicken breast, cut into 3cm chunks 3 cloves garlic, finely chopped

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon cumin seeds

1 teaspoon ground turmeric

¼ teaspoon ground cardamom

¼ teaspoon chilli flakes

½ small head of cauliflower, chopped 4 large agria potatoes, peeled and chopped 500ml chicken stock

1 zucchini, grated

½ cup peas

PASTRY CASES

400g pre-rolled flaky pastry 1 egg, whisked

1 teaspoon cumin seeds

Filling: Fry onion, ginger and carrot in a large casserole dish over a medium heat for 3 minutes. Add the chicken, garlic and spices and fry until aromatic. Add the cauliflower, potatoes and stock and cook for 30 minutes. Stir through the zucchini and peas and cook for a further 5 minutes. Season with salt then set aside to cool.

Preheat the oven to 190oC and line a baking tray with baking paper.

Pastry cases: Cut the pastry into 15cm squares. Place a spoonful of filling in the centre of each pastry square, allowing for a 2cm border. Brush the edges with egg wash and fold the pastry in half to create a triangle. Press the edges to seal, brush the top with egg wash and sprinkle over the cumin seeds.

Place on the prepared tray and bake for 15-20 minutes, or until golden. Serve with mango or tamarind chutney. Makes 12