Chicken Curry Samosas

Name: Chicken Curry Samosas
Cook time: 35 min
Total time: 35 min
Yield: 24
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 350 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 30 g Butter; 100 g Fresh cream; 1/2 TEASPOON Ras-el-Hanout; 5 Processed cheese corners; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 24

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
350 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
30 g Butter
100 g Fresh cream
1/2 TEASPOON Ras-el-Hanout
5 Processed cheese corners
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Wash the chicken filet, dab dry and season with salt and pepper. Heat oil in a pan and turn the chicken fillets in it while turning them approx.
2
Remove meat from the pan and let it cool down.
3
Melt the butter. Cut meat into very small cubes. Mix meat, crème fraîche and rasp-el-Hanout, season with salt and pepper. Remove 6 dough sheets, immediately repack the remaining sheets and use them for other purposes.
4
Spread a thin sheet of filo pastry with butter and cut crosswise into 4 strips. Pour 1-2 teaspoons of the chicken mixture into the left corner. Add a piece of processed cheese (approx. 1/2 tsp.). Fold the left corner flush with the long side to form a triangle.
5
Fold the triangle further flush to the end. Do the same with the remaining dough and the filling.
6
Place the finished triangles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes until golden brown. Garnish with parsley.
7
Herb curd tastes good with it.