Curry Samosas

Curry Samosas


2 people made this

These are a perfect entree or finger food. Chicken and vegetables are combined to make a curry that is wrapped in homemade pastry and deep fried.


Serves: 8 

  • Filling
  • 1 medium onion, finely diced
  • 200g chicken breast, finely diced
  • 2 teaspoons curry powder
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 2 potatoes, boiled, peeled and diced in small cubes
  • 1 pinch caster sugar, to taste
  • 1 pinch salt and pepper, to taste
  • oil for cooking
  • Pastry
  • 4 cups (500g) plain flour
  • 150g butter, cut into small cubes and chilled
  • 3/4 cup (185ml) water
  • 1 pinch salt, to taste
  • oil for deep frying

Preparation:20min  ›  Cook:10min  ›  Extra time:30min resting  ›  Ready in:1hour 

  1. Filling: Heat a little oil in frypan and fry onion until soft. Add chicken, curry powder, chilli and turmeric then stir-fry until the chicken is cooked.
  2. Add the potatoes and season with sugar, salt and pepper; cook for another 5 minutes. Mix well then remove from heat and set aside to cool.
  3. Pastry: Make a well in the centre of the flour then add the butter cubes and water a little at a time. Mix after each addition. Season with a little salt.
  4. Knead the mixture well and let it rest in a cool place for 30 minutes.
  5. Roll the pastry dough out on flat surface and cut circles of 8cm diameter.
  6. Take a tablespoon of the filling and place in the centre of each circle. Fold pastry over and crimp the edges together.
  7. Heat oil in wok until hot and deep fry the pastry until golden brown. Drain on paper towel then serve.

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