Easy Samosa Recipe Chicken Puff Pastry Snacks

20 EASY PUFF PASTRY APPETIZERS YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry appetizer in 30 minutes or less!

EASY CHICKEN SAMOSA RECIPE

Steps:

• In a pan, add the ghee and when hot add the onion and sauté until translucent.
• Now add the potatoes and sauté for two minutes. Add the ground chicken and cook for three minutes on medium high heat.
• Add the spices and stir for one minute.
• Reduce the heat and cook until the chicken is cooked, and the potatoes are soft.
• Note: You can add half a cup of boiling water to the filling if it is getting too dry and is not thoroughly cooked yet.
• In a bowl, add all the ingredients (except water) and mix well.
• Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
• Cover the dough and let it rest for 15 to 20 minutes.
• Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won't need flour to roll this dough).
• Use a knife to cut the circle in half.
• Take one-half and fold into a cone - seal along the fold.
• Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
• Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn't open while frying but make sure to pinch firmly. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
• Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
• In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.

EASY SAMOSA RECIPE - CHICKEN PUFF PASTRY SNACKS

Steps:

• Heat the oil in a fry pan, add the onion, garlic and ginger and fry over a medium heat for about 5 minutes, or until the onions soften.
• Add the mince and curry powder and stir over high heat until the chicken has brown. As the chicken cooks use a wooden spoon or spatula to break the mince into tiny pieces.
• Add the salt, tomato and cook, covered over low/medium heat for 5 minutes, stirring occasionally.
• Add the diced potato and 3 tablespoons hot water, cooking for 5 minutes more covered or until the potato is cook, add a splash of water if necessary.
• Turn of the heat, taste and adjust the seasoning, then allow to cool completely. Stir in the fresh coriander.
• Preheat the oven to 200°C and line two baking trays with baking paper.
• Use a pastry cutter and cut the puff pastry into 13 cm circles (or use a small plate as a guide). Then cut each circle in half.
• Take one half and fold over to form a cone shape, pinching the straight sides together.
• Spoon about 3 teaspoons of the filling into each cone. Seal the cone, by pinching the top edges together. Place on the prepared trays.
• Place the egg yolk and milk into a small cup and beat together, and brush over the pastry.
• Place in the preheated oven, and bake for 15 - 20 minutes, or until the puff pastry puffs and browns.
• Serve hot, on its own or with mint dip.
• To make the dip, place all the ingredients into the bowl of a small blender and blend until fine. Taste for salt and adjust if necessary. Transfer to a serving bowl.

CHICKEN SAMOSA RECIPE

Steps:

• To make the dough, combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
• To make the filling, place a deep, heavy-bottomed saucepan over medium-high heat and add the oil. When oil is hot, add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens. Add minced chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala and add frozen peas. Stir and cook 5 more minutes. Taste for salt and add more if needed. Add chopped chillies if using (filling will be mild without).
• To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
• To fry the samosas, pour the oil into a deep saucepan or dutch oven to a depth of 3" over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.

BAKED PUFF PASTRY SAMOSAS

Steps:

• Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky).
• Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds.
• Add peas and transfer mixture to potatoes.
• Salt and pepper to taste.
• Cut puff pastry into squares (you should get about 16-20).
• Melt the rest of ghee (or butter) and brush the pastry squares.
• Preheat oven to 200°C.
• Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork.
• Brush triangles with ghee.
• Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C.