Chicken and coriander samossas
Coriander (or cilantro) is my favorite fresh herbs ever, I’d put it everywhere if it was just me. And because I am the main cook at home, I put it everywhere in fact! Including in these delicious samossas with chicken and a whole lot of coriander.
For texture purpose and moisture, I added onion and carrot. It was really delicious. I didn’t precook the carrot because I wanted to keep some crunch.
As appetizers or starters, it is easy to eat and very family friendly. You can change the herbs to fit your liking too, or even change the meat! Have fun with these. Once you master the folding part, nothing will stop you from making these beauties!
Chicken and coriander samossas (10 samossas) :
- 5 brick pastry sheets
- 1 small carrot
- 1 onion
- 200g cooked chicken (skinless, boneless)
- 1 garlic clove
- 5 mint leaves
- 1 handful coriander leaves
- Melted butter
- Salt and pepper
Preheat the oven at 180°C/350°F.
Shred finely the cooked chicken. Peel the carrot, onion and garlic clove. Put carrot, onion, garlic, coriander and mint in a food processor until you get really small pieces.
Mix in the chicken with the rest of the ingredients in a bowl until well blended.
Cut the brick sheets in half. Fold the samossas as seen here:
Put a tablespoon of filling for each samossa.
Cover a baking tray with parchment paper. Put the samossas on the parchment paper. Brush the melted butter on top of the samossas with a kitchen brush.
Bake at 180°C/350F° for 15 minutes, keep a close eye. It needs to be golden but not burnt.