Curried Chicken Samosas

cook 30 mins
  • 200 g (7 oz) potatoes, finely chopped
  • 100 g (3 1/2 oz) frozen mixed vegetables (such as peas, sweetcorn and carrots)
  • 200 g (7 oz) cooked chicken, chopped
  • 1 tablespoon medium curry paste
  • 1 tablespoon mango chutney
  • 8 sheets of filo pastry, thawed if frozen, halved lengthways
  • 1 tablespoon sunflower oil
  • 1 tablespoon poppy seeds
  • mango chutney, to serve
  • Cook the potatoes in lightly salted boiling water for 5 minutes, adding the frozen vegetables towards the end so that they thaw.
  • Meanwhile, mix together the chicken, curry paste and mango chutney. Drain the vegetables, add to the chicken and mix well.
  • Place 2 tablespoons of the mixture in the corner of 1/2 sheet of filo pastry. Fold the end of the pastry over the filling to make a triangle, then continue folding along the pastry, keeping the triangular shape until the pastry is used up. Place on a baking sheet and repeat with remaining filling and pastry to make 8 samosas.
  • Brush the tops of the samosas with oil, sprinkle with poppy seeds and bake in the preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve with mango chutney.
Like This? Try These
More on Food