Filo Pastry Samosa

Entries in My Other Blogs :

i.  Painting the New History Galleria

ii.  To The Brave

Another tea-time treat made from the heart!  Why?  Because I so enjoy making this simple treat that I could make it again and again (but I won't! Hehe!)  And it is such a difference making it using filo pastry compared to the short crust pastry (sort of!) that I have been using all this while.

However, there was a small voice of discontentment (well! you can't expect everyone to like everything about it!) and that was, when the samosas were bitten into (crunch!) the brittle pastry crumb (those that didn't go into the mouth!) went all over the place!  But, all in all, everyone enjoyed it, in one serving.  I mean, my family practically juggled the samosas in their hands to will the treats to cool.  With such a response, I guess I will have to make them again!

• 10 sheets 12-inch x 20-inch  filo pastry (divided into 3, length ways)
• 250g chicken meat, diced
• 250g chopped onions
• 250g petit pois
• 1tsp meat curry powder
• 2tbs vegetable oil (for frying)
• 1/2 cup vegetable oil (for brushing the pastry)

For the filling, heat the oil in a pan and saute the onions followed by the curry powder.  Once the onions are slightly softened, add in the chicken meat and fry until done (add some stock or water if mixture becomes too dry)  Finally add in the petit pois, check seasoning, dish out and set aside to cool completely.

For the assembling part, lay out one long piece of filo pastry and brush with the vegetable oil.  Lay another piece of filo pastry on top.  Put about 2 tsp of the filling on one corner of the pastry and begin to fold it in the form of an equilateral triangle until the end.  Continue doing the same with the rest of the pastry until finished.

Arrange all the samosas in a single layer on a lined baking tray.  Bake in a pre-heated at 160 C for about half an hour (depending on individual ovens) until the pastry turns light brown!  Serve hot! (Is there any other way? Hehe!)