Samosa Pies

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK

20 min­utes NU­TRI­TION 2215kJ; 19g fat (8g sat); 15g pro­tein; 31g car­bo­hy­drate; 7g fi­bre a serve COST $3.40 a serve

1 sheet frozen puff pas­try, thawed,

cut into 8 tri­an­gles

1 onion, finely chopped

2 cloves gar­lic, crushed Cook­ing oil spray

400g chicken thigh fil­lets,

coarsely chopped

2 tea­spoons plain flour

2 tea­spoons garam masala

1 tea­spoon ground cumin

2 cups boil­ing wa­ter

2 large salt-re­duced chicken

stock cubes

500g all-rounder pota­toes

(such as de­siree), chopped

½ cup frozen peas

½ cup bought low-fat tzatziki, to serve 1/3 cup mango chut­ney, to serve

(op­tional)

1 Pre­heat oven to 220ºC/200ºC fan-forced. Line an oven tray with bak­ing pa­per. Place pas­try on tray. Bake for 8 min­utes or un­til puffed and golden.

2 Mean­while, spray onion and gar­lic with oil. Heat a large fry­ing pan over mod­er­ate heat; cook and stir onion and gar­lic for 2 min­utes or un­til soft. Add chicken; cook and stir for 1 minute or un­til browned. Add flour, garam masala and cumin; cook and stir for 30 sec­onds or un­til fra­grant.

3 Add the boil­ing wa­ter, crum­bled stock cubes and potato to pan. Bring to the boil. Re­duce heat; sim­mer for 8 min­utes or un­til mix­ture thick­ens slightly and potato is ten­der, adding peas in last 2 min­utes of cook­ing.

4 Spoon chicken mix­ture into 4 x 1½-cup serv­ing dishes. Top with pas­try. Serve with tzatziki and mango chut­ney (if us­ing).

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