Ingredients
- 1 sheet puff pastry, thawed
- 2 Irvine’s Chicken Breasts, halved
- ½ onion, finely chopped
- ⅛ tsp cumin
- ½ tsp coriander, finely chopped
- salt and freshly ground black pepper
- 1 egg, lightly beaten
- sesame seeds
Instructions
- Preheat oven to 190°C. Cut chicken into very small cubes. Place it in a bowl, add the onion, coriander and cumin. Season with salt and pepper.
- Cut the dough into 8 pieces. Put each dough piece cut side up and gently roll out into a circle about 5 inches in diameter, trying not to ruin the layers. Place the filling in the centre of each circle.
- Dip your finger tips in flour. Bring two sides together, pinch tightly to seal and then pinch the third side to form a pyramid. Make sure all the edges are sealed well.
- Place samoosas sealed side down on a baking sheet, previously covered with parchment paper. Brush samoosas with egg and sprinkle with sesame seeds. Bake for about 30 minutes, or until golden brown. Serve hot.
