Curried chicken samoosa pie

Ingredients:

• Glug olive or canola oil 
• 1 onion, chopped 
• 2cm knob ginger, grated 
• 2 cloves garlic, minced 
• 1 packet (44g) Pakco Durban curry dry cook-in-sauce 
• 1 packet (100g) tomato paste 
• 1 packet (400g) PnP butternut and sweet potato cubes 
• 2 cups (500ml) water 
• 1 cooked rotisserie chicken, shredded 
• Salt and milled pepper 
• 6-8 sheets defrosted samoosa pastry or phyllo pastry 
• ¼ cup (60ml) melted butter, for brushing 
• ½-1 tsp (3-5ml) cumin seeds, crushed 
• Handful chopped parsley, for serving  
• Plain yoghurt and chutney, for serving 

Method

1. Preheat oven to 180°C. 
2. Heat oil in a pot over medium heat and sauté onion for about 5-8 minutes or until soft. 
3. Add ginger and garlic and fry for about 1 minute or until fragrant. 
4. Add cook-in-sauce and tomato paste and fry for another minute. 
5. Tip in butternut and sweet potato cubes and water and simmer for about 15-20 minutes.  
6. Stir in chicken and season well. 
7. Spoon mixture into an ovenproof dish. 
8. Cut pastry sheets into equal-sized triangles and arrange on top of filling, making sure to overlap them.  
9. Brush with melted butter and sprinkle with cumin seeds and bake for 8-10 minutes until pastry is golden-brown. 
10. Serve with yoghurt and chutney on the side. 

GOOD IDEA: This filling can be used for traditional samoosas as well. Simply place a heaped teaspoon of filling in a corner of samoosa or phyllo pastry and fold into a samoosa. Follow our guide here.

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