On a recent trip to Africa, I was inspired by a close friend of mine to make these tasty samosas. Although, not like the traditional Indian samosa. These samosas seemed to be very popular in the area I stayed and I was lucky enough to be shown how to make them whilst I was there. The fillings can be adjusted to what you like. However, this is my favourite combination. They are pretty simple, once you get the hang of it – so get your kids involved in the preparation!
Ingredients
For the pastry:
- 250g Flour, plus extra for dusting
- 165ml Water
For the filling:
- 1 Chicken Breast
- 2 Carrots
- 2 Shallots
- 100g Frozen Peas
- 2 Tsp Cajun Spice
- Salt and Pepper
Directions
- Preheat the oven the 200ᵒC. Line a baking tray with baking paper/silicone.
- Finely dice the carrots and shallots. Heat a little oil in a saucepan and cook the carrots and shallots until soft.
- Meanwhile, place the chicken breast on the baking tray and cook in the oven for 10-15 minutes, or until cooked through.
- Stir the peas and Cajun spice into the vegetables and season with salt and pepper. Cook for 5 minutes to allow the flavour to develop. Tear or finely chop the chicken breast and add to the pan. Stir well, remove from the heat and set aside to cool.
- In a medium sized bowl, sift the flour and add a pinch of salt. Pour the majority of the water into the bowl, leaving a little behind. Use a cutlery knife to quickly distribute the water between the flour and mix together to make a soft dough. Use the remaining water to cover any dry pieces and mix again.
- Use your hands to bring the dough together in the bowl and then turn out onto a floured work surface. Knead the dough until you have a soft, even texture.
- Separate the dough into eight pieces. Use your hands to roll each piece into a little ball.
- On a floured work surface, use a rolling pin to roll out the dough into circles about 1mm thick.
- Make a paste using flour and water. It should be spreadable. This will be used to hold the samosas together.
- Add the filling to the middle of each circle of dough. Fold the left side half way over the filling, as if you were beginning to make a triangle. Spread a little of the paste on the right side and fold over so that the top meets. Spread some more paste over the remaining open dough at the bottom and fold over the other two layer to make a triangle. Press the dough together and make sure the filling is evenly distributed.
- Once all samosas are prepared, in a saucepan heat enough oil to cover the surface. Keep on a low-medium heat and keep a pan lid nearby as it might spit. Add a couple of samosas at a time. Cook for 2-3 minutes on each side, or until golden brown. If you have a deep fat fryer, you can also use this, or alternatively, fry in a deep pan half full of oil (This will give a more even colour). Watch the timings if you are using an alternate method.
- Remove the samosas to kitchen paper, to soak up any excess oil. Serve warm or enjoy cold later.
