2 large potatoes
1lb ground chicken
2 cloves of garlic crushed
2 teaspoons curry powder
1 teaspoon chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
Athens Fillo dough sheets, defrosted
2 tablespoons melted butter
Preheat oven to 350F.
Peel and cut potatoes into roughly 1 inch cubes. Boil potatoes until tender. Drain and put to one side.
Meanwhile, heat oil in skillet. Saute chopped onion until softened then add chicken. Break up chicken with spatula or spoon as it cooks. Continue to saute until chicken shows no pink but is not brown.
Add spices and garlic to the skillet and stir into the chicken. Fry for 2 minutes.
Add tomato puree and potatoes to the pan. Continue to cook on low-medium heat for 5 minutes. Take off the heat and allow to cool.
To assemble each samosa, brush one fillo sheet with melted butter and stack another one on top of it on a cutting board. With a sharp knife, cut them lengthwise into 2 equal strips, each about 3 inches wide.
Working with each strip separately, place it lengthwise in front of you on the work surface and put about 1 tablespoon of the filling near the lower right corner. Fold the right corner over the filling to the left side to make a triangle. Repeatedly fold the stuffed triangle diagonally from one side to the other until you get to the end of the fillo. Seal with butter.
Place them on the baking sheet, and bake, turning once midway through baking, until crispy and golden, about 20 minutes. Serve hot, warm, or at room temperature.
Total time: 40 minutes.
To make it even easier and tastier, cook the meat filling the day before making the samosas.