Cabbage and chicken samoosas
MAKES 25 PREPARATION: 20 MIN COOKING: 25 MIN
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
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.