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09-13-2011, 04:29 PM
Chicken Puff Samosa
http://i36.tinypic.com/oh4hvp.jpg
24 samosas
Ingredients:
Puff Pastry Sheets
5 oz Chicken fillet
3 tablespoons Pineapple Juice (from the canned pineapples)
2 teaspoons Tomato Paste
1 tablespoon Sour Cream
1 Pineapple Slice
1/3 Bell Pepper
1 Chili Pepper
1/2 small Onion
1 to 2 tablespoons Curry Powder
1 teaspoon Paprika Powder
Salt and Pepper, to taste
Egg
Method:
1. Preheat your oven to 200ºC
2. Peel and finely mince 1/3 Bell Pepper, 1/2 small Onion and a Chili Pepper
3. Finely chop 1 or 2 slices Pineapple
4. Cut Chicken fillet into chunks
5. Sprinkle a royal amount of Salt, Pepper and Curry Powder on Chicken chunks
6. Dig your hands in there and mix it all up
7. Heat 1 tablespoon Oil or Butter and cook the Chicken until well done and set aside
8. The brown bits left in the pot will add lots of flavor later on, so don’t try to clean it
9. If there’s still enough oil use that, or add a small drop
10. Throw in the Onions and cook them for about 3 minutes over medium heat before adding your Bell and Chili Peppers
11. Cook for 3 more minutes and throw in the chopped Pineapple, 2 teaspoon sTomato Paste, 3 tablespoons of the Pineapple Juice and 1 tablespoon Sour Cream
12. Mix everything up and now you’ll see all the brown bits come loose from the bottom as well
13. Give it a taste to see if it needs a little seasoning
14. Simmer over really low heat for a minute or 5
15. Shred the chicken
16. Add the Chicken to the veggie mix and give it a good stir
17. Now you can do this with flat leaf Parsley, curly Parsley or even dried Parsley
18. Chop up a small handful of Parsley
19. Stir it in with the Chicken and turn the heat off
20. Thaw frozen puff pastry sheets or make your own
21. Sprinkle a little Flour on top of your cutting board and on top of the Pastry, and put the Puff Pastry Sheet on top (waxed paper side down)
22. Roll it out a bit with rolling pin
23. Cut every sheet into 4 little squares and remove the waxed paper
24. Spoon a generous amount of Chicken on top of a corner and fold the other side over until you end up with a triangle
25. Firmly press the edges together
26. Grab a bread knife or any type of serrated knife and press it with the flat side down on the folded edges
27. This will not only seal the edges more thoroughly, it also creates a little texture that makes it look prettier
28. Use a sharp knife to trim the edges a bit more when needed
29. Place them on a cookie sheet
30. Whisk an Egg
31. Use a brush to apply the Egg
32. Sprinkle Paprika Powder through a sieve on top of the samosas, taking note to work from quite some height to distribute the Paprika Powder evenly
33. You can store them in a sealed bag and put them in the fridge when preparing them a day ahead of time, remembering not to add the Egg and Paprika Powder when you make them ahead of time, do this before putting them in the oven)
34. When you’re ready to use them, pop them in a preheated oven for about 12 to 15 minutes and keep an eye on them
35. Transfer them to a pretty plate and serve them.
http://i36.tinypic.com/oh4hvp.jpg
24 samosas
Ingredients:
Puff Pastry Sheets
5 oz Chicken fillet
3 tablespoons Pineapple Juice (from the canned pineapples)
2 teaspoons Tomato Paste
1 tablespoon Sour Cream
1 Pineapple Slice
1/3 Bell Pepper
1 Chili Pepper
1/2 small Onion
1 to 2 tablespoons Curry Powder
1 teaspoon Paprika Powder
Salt and Pepper, to taste
Egg
Method:
1. Preheat your oven to 200ºC
2. Peel and finely mince 1/3 Bell Pepper, 1/2 small Onion and a Chili Pepper
3. Finely chop 1 or 2 slices Pineapple
4. Cut Chicken fillet into chunks
5. Sprinkle a royal amount of Salt, Pepper and Curry Powder on Chicken chunks
6. Dig your hands in there and mix it all up
7. Heat 1 tablespoon Oil or Butter and cook the Chicken until well done and set aside
8. The brown bits left in the pot will add lots of flavor later on, so don’t try to clean it
9. If there’s still enough oil use that, or add a small drop
10. Throw in the Onions and cook them for about 3 minutes over medium heat before adding your Bell and Chili Peppers
11. Cook for 3 more minutes and throw in the chopped Pineapple, 2 teaspoon sTomato Paste, 3 tablespoons of the Pineapple Juice and 1 tablespoon Sour Cream
12. Mix everything up and now you’ll see all the brown bits come loose from the bottom as well
13. Give it a taste to see if it needs a little seasoning
14. Simmer over really low heat for a minute or 5
15. Shred the chicken
16. Add the Chicken to the veggie mix and give it a good stir
17. Now you can do this with flat leaf Parsley, curly Parsley or even dried Parsley
18. Chop up a small handful of Parsley
19. Stir it in with the Chicken and turn the heat off
20. Thaw frozen puff pastry sheets or make your own
21. Sprinkle a little Flour on top of your cutting board and on top of the Pastry, and put the Puff Pastry Sheet on top (waxed paper side down)
22. Roll it out a bit with rolling pin
23. Cut every sheet into 4 little squares and remove the waxed paper
24. Spoon a generous amount of Chicken on top of a corner and fold the other side over until you end up with a triangle
25. Firmly press the edges together
26. Grab a bread knife or any type of serrated knife and press it with the flat side down on the folded edges
27. This will not only seal the edges more thoroughly, it also creates a little texture that makes it look prettier
28. Use a sharp knife to trim the edges a bit more when needed
29. Place them on a cookie sheet
30. Whisk an Egg
31. Use a brush to apply the Egg
32. Sprinkle Paprika Powder through a sieve on top of the samosas, taking note to work from quite some height to distribute the Paprika Powder evenly
33. You can store them in a sealed bag and put them in the fridge when preparing them a day ahead of time, remembering not to add the Egg and Paprika Powder when you make them ahead of time, do this before putting them in the oven)
34. When you’re ready to use them, pop them in a preheated oven for about 12 to 15 minutes and keep an eye on them
35. Transfer them to a pretty plate and serve them.