Try this delicious entree!
Heat oil in a frying pan. Season chicken breast with salt and fry for five minutes on each side. Remove and cool.
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.
Now add the spices and peas and sauté again for 2-3 minutes. Season with salt and allow this mixture to cool completely.
Mix the coriander and chicken into the cooled mixture.
Pre heat the oven to 180°C.
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.
Fold the pastry over the mixture a few times to form a triangle.
Brush again with butter and place on a greased baking tray.Cook for 8-10 minutes or until golden brown.
Serve with tomato chutney.
Nutritional analysis per serving (4 servings)
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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