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    Recipes
    Recipes

    Sweetcorn & chicken samosas

    Great served warm or cold. Pop any leftover samosas into the kids' packed lunches for a tasty treat.

    Great served warm or cold. Pop any leftover samosas into the kids' packed lunches for a tasty treat.

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    (1 votes)
    Cooking Time

    Cook: 1 Hour

    Cooking Time

    Serves: 12

    Cooking Time

    Price: 52p per serving

    Nutritional Information

    Each 100g serving contains

    Energy
    825kj
    197kcal
    10%
    Fat
    5.8g
    Med
    8%
    Saturates
    1.6g
    Med
    8%
    Sugars
    9.2g
    Med
    10%
    Salt
    0.57g
    Med
    9%
    of your reference intake.
    Typical energy values per 100g:
    825kj/197kcal

    Ingredients

    1 level tsp of ground cumin

    1 level tsp of chilli powder

    1 level tsp of turmeric

    2 chicken breast fillets (cut into very small pieces)

    2 tbsp sunflower oil

    1 large onion (finely chopped)

    1 level tsp of ground coriander

    1 baking potato (peeled and diced)

    326g can Asda Sweetcorn in Water (drained)

    4 tbsp Asda Mango Chutney

    270g pack filo pastry (defrosted if frozen)

    25g butter (melted)

    Method

    1
    Cook the chicken in 1 tbsp of the oil over a medium heat, stirring, for 3-4 minutes. Remove from the pan. Add another 1 tbsp oil and the onion. Cook until soft.
    2
    Add the spices and cook over a low heat, stirring, for 2 minutes. Return the chicken to the pan and add the potato and 100ml water. Cover and simmer for 10 minutes or until the potato is tender, stirring frequently.
    3
    Tip into a bowl and add the sweetcorn and chutney. Mix together and leave to cool. Season.
    4
    Pre-heat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Cut each sheet of pastry in half to make 2 long strips. Put one on a work surface. Keep the rest covered with a clean, damp tea towel or clingfilm so that it doesn't dry out. Mix the last tbsp oil with the butter.
    5
    Put 2 tbsp of the filling at one end of the strip, leaving a 1.5cm border. Take the right corner and fold diagonally to the left to make a triangle. Then fold over in the opposite direction and continue to fold until the pastry is used up. Put on a baking tray and brush with the butter mixture.
    6
    Repeat to make a further 11 samosas. Cook in the oven for 15-20 minutes or until crisp and golden.