Baked Chicken Curry Samosas

📝 Ingredients

• 6 brick pastry sheets
• 300 g minced chicken
• 1 brown onion (about 100 g)
• 100 g frozen peas
• 1 garlic clove + 10 g fresh ginger
• 2 tsp mild curry powder + ½ tsp ground cumin
• 2 tbsp rapeseed oil (1 for the filling, 1 for brushing)
• 1 tsp flour + 1 tsp water (for sealing)
• 150 g Greek yoghurt, 2% fat (for the sauce)
• ½ lemon
• Salt, black pepper

🍴 Utensils

• Frying pan
• Baking tray and baking paper
• Pastry brush
• Knife or scissors
• Grater
• Bowls

📖 Steps

1. Peel and finely chop the onion. Peel the garlic and ginger, then grate them. Heat 1 tbsp oil in the frying pan over a medium heat and fry the onion for 4 min until translucent, then add the garlic and ginger and cook for 30 seconds.
2. Add the minced chicken, turn up to medium-high and break it up with the spatula for 5 to 6 min, until it is no longer pink and the released juices have evaporated. Add the curry powder, cumin and peas, season with salt and pepper and cook for 3 more min.
3. Tip the filling onto a plate and leave to cool slightly for 10 min: it must be nice and dry and not piping hot, otherwise the brick pastry softens and tears. Meanwhile, preheat the oven to 200 °C and line the baking tray with baking paper.
4. Mix the flour and water in a bowl to make a little paste. Cut each brick pastry sheet in half to get 12 half-moons, then fold the rounded edge over to the cut edge to form a double-layered strip about 8 cm wide.
5. Place a good spoonful of filling (about 35 g) at the bottom of a strip. Fold one corner over diagonally to form a triangle, then keep folding upwards, keeping the triangular shape and wrapping tightly, all the way to the end. Seal the flap with a little paste and tuck it in.
6. Arrange the samosas on the tray and brush both sides with the remaining spoonful of oil. Bake for 12 to 15 min, turning them halfway through, until golden and crisp.
7. Make the sauce by mixing the Greek yoghurt with the juice of the ½ lemon, a pinch of salt and some pepper. Serve the samosas warm, 3 per person, with the sauce for dipping.