Nobody can resist these perfect Samosa squares, stuffed with a delicious tangy Chicken Piccalilli filling! But not all samosas are created equal. Some too dry, not enough filling, weak spicing, bad pastry dough….So I have set out to make my own, with a few twists and turns, and I’m proud to now share with you, my very own Piccalilli Samosa squares recipe  – my unique twist to an alternative way to make Samosas!

PREP TIME: 2 HOUR

COOK TIME: 5-7 MINUTES

TOTAL TIME: 2 HOURS

YIELDS: 55-60

Process :

CHICKEN & PICCALILLI SAMOSA SQUARES

Maryam

Nobody can resist these perfect Samosa squares, stuffed with a delicious tangy Chicken Piccalilli filling! But not all samosas are created equal. Some are too dry, not enough filling, weak spicing, and bad pastry dough….So I have set out to make my own, with a few twists and turns, and I'm proud to now share with you, my very own Piccalilli Samosa squares recipe  – my unique twist to an alternative way to make Samosas!

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Prep Time 2 hours hrs

Total Time 2 hours hrs

Course Ramadan

Cuisine Middle East

Servings 60 Squares

Ingredients

  

• 1 pack TYJ spring roll pastry
• Liy Paste
• Oil for frying & cooking
• 1 tsp Cumin seeds
• 2 large Onions finely diced
• 1 kg Chicken boneless diced
• 4-5 Garlics minced
• 3-4 Green chilies minced
• 3 medium sized Potatoes cubed
• 1 tsp Salt
• 1 tsp Chili flakes
• ½ tsp Black pepper
• 1 tsp Chili powder
• 450 gr Tesco Food Branston Piccalilli Sauce or try Marks and Spencer sauce
• 80 gr Fresh coriander

Instructions

 

• In a pan over medium heat, add in oil and stir for 30 seconds. Add your cumin seeds and onions.
• Let the onion soften and brown slightly, then add in your chicken, garlic and chillies and stir until well combined. Cook until the chicken is white in colour and cooked through.
• After 4-5 minutes, mix in the potatoes and all the following spices; salt, chilli flakes, black pepper and chilli powder.
• Mix and cover for 10 minutes until the potatoes have cooked through and have softened slightly.
• NOTE: The mixture will be done when all the liquid has evaporated.
• RECOMMENDED: Remove from heat and allow to cool completely.
• In a blender add in your coriander and Piccalilli sauce, mix until the consistency is smooth.
• Stir in the piccalilli mixture into the chicken mixture making sure to combine well.
• Cut the pastry sheets vertically into 4 equal section. Using the instructional reel above and the liy mixture, make 55-60 piccalilli squares. Ensure the corners are tightly wrapped and not exposed. (A detailed reel will be coming soon on this)

Notes

WHEN FREEZING: Layer them in a tray making sure to keep a gap between each layer to avoid the samosa squares from sticking. 

TO EAT: Deep fry for 5-6 minutes until golden brown and serve immediately. Serve with any sauce of your choice.

Keyword Chicken, Ramadan, Samosa