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

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.