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Baked open-faced chicken samosas
An easy-baked version of samosas to add to your Ramadan spread.
YIELDS
8
TO
10
Ingredients
Pastry Samosa Shells
- 30 sheets spring roll pastry, ready-made, square-shaped
- 5 tablespoons oil, 0.5-second spray per sheet, olive or avocado oil
Minced Chicken Samosa Filling
- 1 tablespoon olive oil, extra virgin
- 2 bay leaves, large
- 5 cloves garlic, finely chopped
- 3 green chillies, finely chopped, with seeds
- 454 g chicken, lean, minced
- 1 1/2 tablespoons coriander powder, from crushed seeds
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoons salt or sea salt
- 1/2 teaspoon black pepper, coarse
- 1 onion, white, small, finely chopped
- 1/4 cup cilantro, washed, leaves, finely chopped
Directions
Pastry Samosa Shells
- Preheat the oven to 380° F.
- Delicately part and remove 5 sheets of pastry, then wrap the remaining stack in a lightly moistened kitchen cloth to prevent it from drying up.
- Take one sheet and gently spritz it with a short burst (half-second spray) of olive or avocado oil. Spread the oil around with your hand before placing a second pastry sheet on top. Repeat this step for four more sheets, applying an even layer of oil between each pastry sheet. Don't forget to spray some more oil onto the final layer too!
- Cut the pastry stack into four equal squares. Take each five-layer stack and arrange each layer in different orientations to create a flower-like shape. Swiftly place it in a small cupcake tray, gently pressing it down to create a cup form. To make 24 samosa shells with 30 spring roll pastry sheets, repeat this process five times.
- Send to bake for 13 to 15 minutes (middle-top shelf) or until golden and crispy. While the samosa shells bake, move on to making the chicken mince.
Minced Chicken Samosa Filling
- In a hot cast-iron pot, fry bay leaves and garlic in olive oil until golden.
- Add chopped chilies and continue to fry for a few seconds.
- Incorporate chicken into the mix, then season with spices and salt. As you cook the chicken on medium heat for five minutes, use a wooden spoon to break the chicken into small pieces.
- Add onion and cook for three to four minutes or until fully softened.
- To finish, garnish with fresh cilantro.
- Finally, divide the minced chicken equally among the 24 baked samosa shells. Serve and enjoy!
