CURRIED CHICKEN SAMOSAS
- 2 red or yellow peppers
- 4 sheets of brick pastry
- 2 chicken fillets
- 250 ml double cream
- 1 tsp curry powder
- 1 onion
- 1 tsp olive oil
- salt and pepper
Finely chop the onion and dice the chicken. Brown both in the olive oil and continue to cook over a medium heat until the onion is soft.
Stir in the cream. Add the curry, season with salt and pepper and stir again.
Cut the sheets of brick pastry in two.
Place a tbsp of the chicken mixture on one edge of each sheet of pastry and fold up to make a triangle shape. To close the triangle, tuck the last piece of pastry inside using a spoon. Brush the samosas lightly with oil to help them brown.
Bake in the oven for 15 minutes at 180°C.