Cab­bage and chicken samoosas

MAKES 25 PREPA­RA­TION: 20 MIN COOK­ING: 25 MIN

Drum Food - - CONTENTS -

30ml (2T) oil

1ml (¼t) mus­tard seeds 1 onion, sliced

½ head cab­bage, shred­ded 2,5ml (½t) cumin seeds 1ml (¼t) turmeric

5ml (1 t) co­rian­der pow­der 15ml (1T) curry pow­der 1 cube chicken stock

200g chicken, cooked and

shred­ded

250g phyllo pas­try sheets 80g but­ter, melted

Pre­heat the oven to 200°C and grease a bak­ing sheet.

1 Heat the oil in a pan over high heat and fry the mus­tard seeds for 5 sec­onds or un­til they start to pop.

2 Add the onion and cook un­til browned. Add the cab­bage and cook for 5 min­utes, stir­ring oc­ca­sion­ally. Add the spices and cook for 5 more min­utes or un­til browned.

3 Add the stock cube and chicken and sim­mer gen­tly.

4 Un­roll the pas­try and cover with a damp cloth. Peel off one piece and keep the rest cov­ered so it doesn’t dry out. Place the pas­try on a sur­face and brush with the melted but­ter. Fold one third of the pas­try length­ways towards the mid­dle. Brush again with but­ter and fold in the other side. Re­peat to make a long, triple-layer strip.

5 Put a tea­spoon of the fill­ing mix­ture at one end of a strip and start fold­ing over into a tri­an­gle shape un­til the strip is fin­ished and the fill­ing fully en­closed. Re­peat with the re­main­ing fill­ing mix­ture and pas­try.

6 Place the samoosas on the pre­pared bak­ing sheet and bake for 15 min­utes or un­til golden.

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