RECIPE

5 Spiced and Sticky Samosas

5 Spiced and Sticky Samosas
TIME
25 Minutes
INGREDIENTS
10 items
MAKES
16 servings
A Chinese inspired alternative to the classic samosa. Easily interchangeable with puff pastry, dumpling wrappers, or rice paper, and can be made ahead and chilled for functions.

INGREDIENTS

  • 500 g Chicken Breast, poached and shredded
  • 1 tbsp. MasterFoods™ Szechuan Spice
  • 1 tsp. MasterFoods™ Ground Cinnamon
  • 1 tsp. MasterFoods™ Finely Chopped Ginger
  • 2 tbsp. Coriander stalks finely chopped
  • 4 Spring Onions, finely sliced, plus extra for garnish
  • ⅔ cup MasterFoods™ Plum Sauce, plus extra for serving
  • 8 sheets of Filo Pastry
  • 150 g Butter, melted
  • 3 tbsp. Black Sesame Seeds

Cooking Instructions:

  1. 1
    Preheat an oven 200°C.
  2. 2
    For the filling, combine the shredded chicken, spices, coriander, spring onions, ginger and Plum Sauce in a bowl.
  3. 3
    Lay out one sheet of filo pastry and gently brush with melted butter, then place another sheet on top. Cut the pastry into vertical strips 6 cm wide.
  4. 4
    Place a heaped tablespoon mince mixture in the top left corner of one of the strips and fold diagonally to form a triangle. Continue folding over and over to form a triangle. On the last fold, brush with butter to seal to the end, then trim any excess pastry.
  5. 5
    Repeat with remaining filo strips and chicken mixture.
  6. 6
    Brush each samosa with butter and sprinkle over black sesame seeds. Place onto a baking tray and bake for 20 minutes, or until golden brown.
  7. 7
    Serve with extra plum sauce.

Tips:

  1. 1
    Dial up the heat with MasterFoods™ Chilli Sprinkle added to the filling mixture.
  2. 2
    For a vegetarian option, replace the shredded chicken with roasted sweet potato and spinach.
  3. 3
    Serve with black vinegar and MasterFoods™ Soy Sauce, and a few drops of sesame oil for extra dipping options.

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