Chicken & Leek Samosa


How It's done:


600g chicken breast fillets, diced
4 sheets of puff pastry
1 leek, finely sliced
1 egg, lightly beaten
1 1/2 cups chicken stock
1 1/2 tsp minced garlic
1 tbsp olive oil
3 tbsp cornflour
1/2 cup cream
1 tsp poppy seeds
1 tsp sesame seeds


Preheat the oven to 200 degrees Celsius. In a small bowl, mix cornflour and chicken stock together and set aside. On the stovetop, add olive oil to a frying pan and heat. Then add leek and garlic, cooking for 2-3 mins or until leeks soften. Add chicken and cook until chicken browns, then add the cream and cornflour and stock mix. Reduce the heat and stir for 3 mins or until sauce thickens. Remove from the heat and set aside to cool. Cut puff pastry sheets diagonally across creating 2 large rectangles. Place spoonfuls of the chicken mixture in the centre of each piece, folding the pastry over and pinching the edges to seal. Place pastry puffs onto a lined oven tray, brushing the top with beaten egg and sprinkling with poppy and sesame seeds. Cook for 15-20 mins or until the pastry is puffy and golden brown.

Cooking Time

30 min