Chicken Puff Samosa
24 samosas
Ingredients:
Puff Pastry Sheets
5 oz Chicken fillet
3 tablespoons Pineapple Juice (from the canned pineapples)
2 teaspoons Tomato Paste
1 tablespoon Sour Cream
1 Pineapple Slice
1/3 Bell Pepper
1 Chili Pepper
1/2 small Onion
1 to 2 tablespoons Curry Powder
1 teaspoon Paprika Powder
Salt and Pepper, to taste
Egg
Method:
24 samosas
Ingredients:
Puff Pastry Sheets
5 oz Chicken fillet
3 tablespoons Pineapple Juice (from the canned pineapples)
2 teaspoons Tomato Paste
1 tablespoon Sour Cream
1 Pineapple Slice
1/3 Bell Pepper
1 Chili Pepper
1/2 small Onion
1 to 2 tablespoons Curry Powder
1 teaspoon Paprika Powder
Salt and Pepper, to taste
Egg
Method:
[*] Preheat your oven to 200ºC
[*] Peel and finely mince 1/3 Bell Pepper, 1/2 small Onion and a Chili Pepper
[*] Finely chop 1 or 2 slices Pineapple
[*] Cut Chicken fillet into chunks
[*] Sprinkle a royal amount of Salt, Pepper and Curry Powder on Chicken chunks
[*] Dig your hands in there and mix it all up
[*] Heat 1 tablespoon Oil or Butter and cook the Chicken until well done and set aside
[*] The brown bits left in the pot will add lots of flavor later on, so don’t try to clean it
[*] If there’s still enough oil use that, or add a small drop
[*] Throw in the Onions and cook them for about 3 minutes over medium heat before adding your Bell and Chili Peppers
[*] Cook for 3 more minutes and throw in the chopped Pineapple, 2 teaspoon sTomato Paste, 3 tablespoons of the Pineapple Juice and 1 tablespoon Sour Cream
[*] Mix everything up and now you’ll see all the brown bits come loose from the bottom as well
[*] Give it a taste to see if it needs a little seasoning
[*] Simmer over really low heat for a minute or 5
[*] Shred the chicken
[*] Add the Chicken to the veggie mix and give it a good stir
[*] Now you can do this with flat leaf Parsley, curly Parsley or even dried Parsley
[*] Chop up a small handful of Parsley
[*] Stir it in with the Chicken and turn the heat off
[*] Thaw frozen puff pastry sheets or make your own
[*] Sprinkle a little Flour on top of your cutting board and on top of the Pastry, and put the Puff Pastry Sheet on top (waxed paper side down)
[*] Roll it out a bit with rolling pin
[*] Cut every sheet into 4 little squares and remove the waxed paper
[*] Spoon a generous amount of Chicken on top of a corner and fold the other side over until you end up with a triangle
[*] Firmly press the edges together
[*] Grab a bread knife or any type of serrated knife and press it with the flat side down on the folded edges
[*] This will not only seal the edges more thoroughly, it also creates a little texture that makes it look prettier
[*] Use a sharp knife to trim the edges a bit more when needed
[*] Place them on a cookie sheet
[*] Whisk an Egg
[*] Use a brush to apply the Egg
[*] Sprinkle Paprika Powder through a sieve on top of the samosas, taking note to work from quite some height to distribute the Paprika Powder evenly
[*] You can store them in a sealed bag and put them in the fridge when preparing them a day ahead of time, remembering not to add the Egg and Paprika Powder when you make them ahead of time, do this before putting them in the oven)
[*] When you’re ready to use them, pop them in a preheated oven for about 12 to 15 minutes and keep an eye on them
[*] Transfer them to a pretty plate and serve them.
