Baked Chicken Samosas
Spicy food lover, mother, and cookbook collector Ramona is the writer of Curry and Comfort blog. She’s got a wide range of Sri Lankan, Indian, Asian, and American recipes and each is accompanied by step-by-step instructions with photos, making it so easy to try it yourself! Today, she’s got some tasty samosas.
I love samosas. They are an Indian snack/appetizer that is filled with either vegetarian filling or a meat and vegetable filling. Most often Samosas are deep fried. Sure they taste great all fried and crispy, but I feel such guilt indulging in them. I wanted to bake them, but since I am not a whiz with making dough, I took my usual shortcut and got some help from the store. So here is my quick and easy way to make this fun Indian treat. This recipe makes 8 large samosas.
Makes: 8 large samosas, with leftover filling for another 8
Prep time: 20 minutes
Cooking time: 20 minutes
- 2 pre-made or homemade savory pie crusts
- 4 small potatoes, finely diced
- 2 onions, finely diced
- 2 c/220 g frozen peas
- 3 tbl canola oil, seeded and finely chopped
- 2 serrano chilies
- 1 tbl garlic, grated
- 2 tbl ginger, grated
- 1 tbl curry powder
- 1 tbl red chili flakes
- small pinch of Chinese five spice
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp whole fennel seeds
- 1 lb/450 g minced chicken
- salt to taste
- 1 tbl lemon juice
- 1 egg, beaten
- Preheat the oven to 205°C/400°F.
- Gently boil the diced potatoes in 2 cups of water and salt or chicken broth. (I used chicken broth and the 2 cups were evaporated by the time the potatoes were fork tender.) If by chance you have extra water left and the potatoes are cooked through, drain them. If you need more water, add a little at a time until the potatoes are cooked. Put them aside until later.
- In the canola oil, sauté the onions, chilies, garlic, and ginger. Meanwhile, using a mortar and pestle, grind the seeds until they are a coarse powder. Add these and the remaining spices to the pan and stir to incorporate.
- Add the ground chicken and sauté until the meat is fully cooked, then salt to taste.
- Add your frozen peas and diced potatoes. Now incorporate all the ingredients together and add the lemon juice. Check the seasoning. I just wanted to make a note here that the recipe for the filling makes quite a bit. I filled all my samosas and still had almost half the filling left over. I put it in a freezer safe bag and I’m going to freeze it for a rainy day. Next time I’ll have samosas in half the time!
- Now, roll out the pie crust and cut into four equal portions. I had two pie crusts in my box, which will give you 8 very large, generous samosas.
- Fill the quarter portion of pie crust with 2 tablespoons of filling. You want a good amount of filling, but not too much where you cannot seal the edges. Gently fold over and press down the open edges and then crimp with a fork.
- Apply the egg wash to the top of each samosas then place on a baking sheet that has been sprayed with some cooking spray or buttered. Bake for 15-20 minutes.
- Serve with a chutney or sauce you like. Enjoy.