Enjoy a classic Indian snack - with minimal effort - by making homemade chicken samosas. This open-faced variation is incredibly easy and hassle-free since it requires no folding or deep frying.
Making samosa shells: Step 1
Gather 5 sheets of pastry. Wrap the remaining sheets in a lightly damp kitchen towel. Spritz one sheet with a half-second spray of oil.
Making samosa shells: Step 2
Use your hand to spread the oil evenly, and place a second sheet on top. Then, repeat with the 4 remaining sheets.
Making samosa shells: Step 3
Subsequently, slice the pastry stack into 4 evenly-sized squares using a paring knife.
Making samosa shells: Step 4
Take each 5-layer stack of pastry, and rearrange the individual sheets in various orientations to create a flower-like shape. Place into cupcake tray.
Making samosa shells: Step 5
Send to bake in a preheated oven (380 degrees F) for 13-15 minutes (middle-top shelf) or until golden.
Making chicken samosa filling: Step 1
Heat a cast-iron pot and sauté garlic and bay leaves in olive oil until lightly golden.
Making chicken samosa filling: Step 2
Then add chopped chillies and fry for a few seconds, stirring continuously.
Making chicken samosa filling: Step 3
Incorporate minced chicken into the mix and season with spices and salt. Use a wooden spoon to break up the chicken into tiny pieces. Cook for 5 minutes.
Making chicken samosa filling: Step 4
Next, stir in the onion and cook for 3-4 minutes or until the chicken is fully cooked.
Making chicken samosa filling: Step 5
To finish your minced chicken, top it with a sprinkle of fragrant cilantro for the perfect flavour.
Making chicken samosa filling: Step 6
Finally, divide the chicken mince equally among the 24 samosa shells. Drizzle with your favourite chutney and enjoy.
Reduced in fat
Low in salt