Try this delicious entree!


  • 2 tbs. vegetable oil

  • 1 chicken breast

  • 1 onion, grated

  • 1 knob of ginger, finely grated

  • 125g cauliflower, finely chopped

  • 1 carrot, peeled and grated

  • 125g frozen baby peas

  • 1 tsp. cumin seeds, toasted

  • 1 tsp. mustard seeds, toasted

  • 1 tsp. gara masala

  • ½ tsp. cinnamon

  • ¼ bunch coriander, very finely chopped

  • Salt

  • 1 packet fillo pastry

  • Butter, melted for brushing


  • 1.

    Heat oil in a frying pan. Season chicken breast with salt and fry for five minutes on each side. Remove and cool.

  • 2.

    Once cook finely chop into small cubes. In the same pan add a little more oil and add the onion, ginger and cauliflower and carrot and sauté for a few minutes to soften.

  • 3.

    Now add the spices and peas and sauté again for 2-3 minutes. Season with salt and allow this mixture to cool completely.

  • 4.

    Mix the coriander and chicken into the cooled mixture.

  • 5.

    Pre heat the oven to 180°C.

  • 6.

    Cut the fillo pastry in half, lengthways, and brush with butter.Top with another layer of fillo and brush with more butter. Place a heaped teaspoon of the samosa mixture at one end of the filo pastry.

  • 7.

    Fold the pastry over the mixture a few times to form a triangle.

  • 8.

    Brush again with butter and place on a greased baking tray.Cook for 8-10 minutes or until golden brown.

  • 9.

    Serve with tomato chutney.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 280kj
  • Fat Total 17g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 20g
  • Sugar 3g
  • Sodium 428mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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