Mustard Chicken Samosas
Chicken samosas are known in many parts of the world, but this mustard version adds a truly special, European-inspired twist to the traditional recipe. The piquancy of Dijon mustard and the creaminess of sour cream balance the character of the chicken meat. As the aroma of the samosas coming out of the oven fills the kitchen, it immediately whets your appetite. This dish is ideal for a friendly gathering, weekend entertaining, or even a savory snack. Tip: Serve with garlic yogurt dip or a slightly spicy mustard sauce for an even more exciting taste experience.
Ingredients for this recipe
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Preparation Steps
1
Gently poach the chicken breast fillets in lightly salted water until cooked through (about 15 minutes). Shred the chicken using two forks. Tip: Let the chicken cool slightly before shredding, it will be easier to handle.
2
Finely chop the onion and garlic. Heat the olive oil in a skillet over medium heat, and sauté them until translucent. Add the shredded chicken, salt, and pepper, and cook for 2-3 minutes, stirring occasionally.
3
Stir in the Dijon mustard and sour cream until well combined with the chicken. Finally, add the chopped parsley. Let the filling cool completely. Tip: The filling should not be too runny, otherwise it will soak the pastry.
4
Cut the filo pastry sheets into long strips. Place a tablespoon of filling on one end of a strip, and fold it up into a triangle shape. Moisten the edges with water to seal them well.
5
Place the samosas on a baking sheet lined with parchment paper. Brush the tops with a little oil, and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy. Tip: Avoid opening the oven too early, to prevent them from collapsing.
