Ingredients
- 200ml creme fraiche
- 1tbsp mango chutney
- 2tsp curry powder
- ½tsp cinnamon
- 1tbsp sultanas, soaked in boiling water and drained
- 1 small green chilli, deseeded and finely diced
- 300g roast chicken
- Salt and black pepper
- 1 roll of filo pastry (270g)
- Sunflower oil for brushing
- Sesame seeds for coating (optional)
1 Put the crème fraiche, mango chutney, curry powder, cinnamon, sultanas, chilli and chicken into a bowl. Season and mix.
2 Lay a sheet of filo out on your counter top with the longest side left to right.
3 Brush lightly with oil, then lay another sheet on top, pressing down to stick both together.
4 Add one more sheet on top and smooth all the pastry together with your hands.
5 Cut the filo into four even strips top to bottom, a pizza cutter is perfect for this if you have one.
6 Spoon a level tablespoon of mixture onto the top corner of the pastry. It's important not to overfill. Fold the top right corner of the pastry over the filling to form a triangle and press down with your fingers to seal as best you can.
7 Continue to fold nice and tightly until you come to the end of the pastry. Make a tight seal. Repeat the process. I made the last two samosas with only one sheet folded over as there were only seven sheets in the packet. They were fine.
8 If using sesame seeds, brush the top of the samosas with a little oil and sprinkle on the seeds.
9 Put the samosas in the fridge without touching each other to chill for an hour or two.
10 When ready to cook, set the oven to 180 degrees and bake for 25 minutes until crisp. These would be lovely with a simple green salad.
