I really like cooking with masses of everything type, be it pizzas, breads, puff pastry, empanadas… they can all be made at home but there are some that if we buy them already made give very good results and that is the case of the phyllo dough, essential for this recipe.
These Chicken and vegetable samosas with curry They are fantastic and in the recipe you will see how to prepare them fried or bakedboth with a result of 10. Basically it is about developing a stuffed with chicken and a stir-fry of vegetables, all seasoned with a mixture of spices where curry is the protagonist. Then they are rolled in phyllo dough, giving rise to crunchy and delicious triangular-shaped bites.
The filling is very simple to prepare and you will see how to cook the chicken in two ways, either minced (I teach you how to mince it at home) or cooked and shredded. Also enjoy the step by step in photos that illustrates how to wrap the phyllo dough to create the samosas, it’s very easy!
If you like to prepare recipes with phyllo dough, do not miss these delicious homemade baked spring rolls or the crispy brie cheese and filo pastry with homemade quince paste. Going to the sweet ground, the traditional german apple strudel and also him baklava, a turkish dessert.
Ingredients to prepare curried, fried or baked chicken and vegetable samosas (32 samosas, appetizer for 6-8 people):
- 500 gr of chicken breast or chicken rear (thigh and thigh) without skin or bones.
- 1 clove garlic.
- 1 onion.
- 1 leek (only the white part).
- 1 teaspoon curry powder.
- 1/2 teaspoon of powdered ginger.
- 1/2 teaspoon of turmeric powder.
- 1/4 teaspoon ground black pepper.
- 1 tablespoon of wheat flour.
- 150 ml of chicken broth or water.
- 8 sheets of phyllo dough. It is common to find packages that indicate that they have 8-10 sheets and weigh about 250 grams.
- 50-60 gr of unsalted butter.
Preparation, how to make the recipe for curried chicken and vegetable samosas, fried or baked:
- We start with the chicken. The ideal for this recipe is to chop it and for this we need a kitchen robot or a powerful grinder. Cut the chicken into pieces and put them in the robot or shredder.
- Mince the meat chickenIn my case, I only needed 5 seconds at speed 7 (out of 10 in total) and I used the Thermomix.
- If you don’t have anything to chop the chicken choose to cook it and crumble it. Put in a pot the chicken breasts or the chicken buttsI also usually take the opportunity to cook at the same time vegetables and thus get homemade chicken broth for other recipes but it is optional.
- cover with Water until the breasts are completely submerged, add a little Salt and cover the pot.
- Set the heat to high and as soon as it starts to boil, lower the heat and set it low so that the water continues to bubble but gently.
- The breasts they should cook like this for 20 to 30 minutes depending on their size. When they take 30 minutes you can cut one in half and check if it is ready and its interior is not pink, and if not, continue cooking them for a few more minutes.
- take out the breasts to a plate to cool down and the broth along with the vegetables you can store it in the fridge or freeze it, it is ideal for preparing soups or rice dishes.
- when the chicken Once it has cooled down a bit, you can shred it by scraping the meat with a fork or with your own fingers, fraying it little by little so that it looks like in the photograph.
- Let’s prepare the filling for the samosas. As a first and optional step in the pan that you are going to use, you can put the spices (curry, ginger, turmeric Y black pepper) and heat them over low heat for 2 or 3 minutes, until they begin to smell, as this enhances their aroma even more. Reserve them separately.
- Peel and finely chop the clove of Garlic.
- Also peel the onion and chop it equally fine.
- To the leek remove the roots and also the green part (which you can reserve for when you prepare a homemade broth), remove the outermost layer and cut it in half, in half again and chop it.
- Put the pan over medium-low heat, add a little olive oil and when it is hot add the garlicthe onion and the leek along with a bit of Salt and cook it for about 10 minutes, until the vegetables are golden.
- incorporates the chicken along with a bit of Salt and the spices. If it was chopped and raw, cook it between 5 and 10 minutes until it is no longer pink and remember to chop it with a kitchen palette so that it crumbles and does not get lumpy. If you already had it cooked, simply cook it all together for a couple of minutes.
- Add the flourmix and cook one minute.
- incorporates the chicken soup or the Water (if you have cooked the breasts you can use that liquid) and continue cooking over medium heat for a couple of minutes or until you see that the sauce that is created is thick, so the filling will be juicy and more compact when it cools and it will be easier to fill the samosas.
- Try the filling in case you have to rectify it Salt and let it rest for at least half an hour to cool down.
- Now we are going to pack the samosas. my sheets of phyllo dough They measure 30×40 cm so I have cut the 30 cm side into 4 lengthwise parts, leaving 7.5 x 40 cm strips.
- melt the Butter for a few seconds in the microwave in a small bowl. The trick is to melt it down until a solid bit remains to prevent it from melting all the way and starting to splatter. You will see that little piece also melts with the heat that remains.
- With a kitchen brush, paint a strip of phyllo dough above with Butter.
- put stuffed with chicken and vegetables in a corner (without going over it so it doesn’t come out) and fold it on itself. In the photographs you will be able to see the process.
- Next, fold it again, ensuring that the triangle always has a right angle and the sides coincide with the sides of the sheet of paper. phyllo dough.
- Keep folding until you have little dough left.
- When you have almost reached the end paint the border with a little Butter so you can seal it and put this side down so it doesn’t open.
- Do the same with the rest of the samosas and always keep in mind to keep the phyllo dough that we are not yet using in its container or covered with a kitchen towel so that it does not dry out.
Decide how you are going to cook them:
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- Baked: Go placing them on a baking tray covered with baking paper and while you fill them, preheat the oven to 200ºC with heat up and down. When you have them all formed, put the tray in the oven at medium height and bake them between 20 and 25 minutes, until you see them golden on the outside. Take them out and leave them on a wire rack to keep them crisp.
- Fries: Go leaving them on a tray or plate and when you have almost all of them ready, prepare a saucepan or frying pan with plenty of olive or sunflower oil and put it over medium heat. When the oil is hot but not smoking (use a thermometer to make sure it is between 170ºC and 180ºC) you can fry the samosas. Do it in small batches, that are not one on top of the other, so that the oil does not drop in temperature abruptly and they fry well. Fry for a couple of minutes or until golden brown, turning halfway through. Remove them with a slotted spoon onto a plate lined with kitchen paper to drain excess oil.
Time: 50 minutes
difficulty: easy
Serve and taste:
Crispy and warmthese samosas should go to the table as soon as they are cooked, although if we wait 5 minutes better to avoid burning ourselves. if you have too many don’t worry, you can save them in the fridge 2-3 days and to revive them, there is nothing better than giving them a few minutes in the oven and thus making them almost as crunchy as freshly made.
Enjoy a bite with a great contrast of textures since the outside is crispy and the inside is juicy, full of flavor thanks to the stir-fried vegetables and the mixture of spices. It’s definitely an appetizer. of authentic… scandal!
Curried, Fried or Baked Chicken and Vegetable Samosas Recipe Variations:
Change the ingredients of the filling as you prefer, for example using minced meat from veal or of pork or even a mix. You can also add other vegetables like carrot wave cabbage for instance.
Adapt the touch of spices to your liking and add more or less quantity and even incorporate others such as cumin or paprika.
Tips:
Sometimes you can find the minced chicken meat at the supermarket. It is an option to take into account if you do not have a tool to chop it at home, although I will always recommend, with any minced meat, that you choose it at the moment and have it chopped at the butcher shop or if you can at home because that way you know exactly what it contains ( and you can choose, for example, that it be free-range chicken or that the meat comes from chicken rears that are juicier than the breast).
If you have leftover phyllo dough keep it tightly closed in the fridge and use it within a few days to prevent it from drying out, since in that case it would be difficult to shape it.
