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These crispy little triangles filled with lightly spiced curried chicken and melting goat cheese are a specialty of Indian cuisine. They're ultra-easy to make and perfect for an appetizer or starter.
And if you like samosas, you'll love this version with pesto, black olives, goat cheese and sun-dried tomatoes or this one with tuna and cream cheese.
Table des matières
💙 Why you'll love them
- They're really too easy to make
- They're as crisp as they are delicious
- They can be enjoyed at any time of day: as an appetizer, an aperitif or an accompaniment to a main course.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Chicken: breasts, fillets, cutlets, ... whatever suits you!
- Crème fraîche
- Spices: curry powder and Cayenne pepper.
- A lemon: for its juice
- Aromatic herbs: cilantro and parsley. Fresh if possible, otherwise frozen or dried.
- Goat cheese
- Fillo pastry sheets, also called phyllo dough
- Butter: unsalted and melted, for gilding.
✅ Vegan version
To make this recipe vegan, replace the chicken with the meat substitute of your choice (tofu, tempeh, seitan, etc...), the goat cheese with a vegan cheese and the crème fraîche with vegetable cream (almond, coconut, soy, rice, etc...).
🥰 The chef's advice
Before filling your fillo pastry sheets, allow the filling to cool. Otherwise, you risk soaking the leaves and making the samoussas much less crisp.
🤔How to fold samosas?
On these process shots, it's not the garnish of those veggie samosas, as it's the garnish from my honey goat cheese samosas. But I just wanted you to see that it's a super easy process and I'll walk you through it, step by step, no worries!
💡 Frequently Asked Questions
These delicious, crunchy doughnuts originated in Central Asia and the Middle East, before being introduced to India in the 13th/14th century.
You can fry them in a pan filled with frying oil, or brush them with butter and brown them in the oven, as shown here.
If you'd like to enjoy them as a main course, accompany them with a salad or soup.
❄️ Storage / freezing
You can store these samosas in an airtight container in the fridge for around 48 hours.
If you've made too many, you can freeze them cooked: simply place them on a plate in the freezer without touching for around 2 hours. Once they have been pre-frozen, you can place them in a freezer bag and store them for 3 to 4 months. You can do the same with raw, garnished samoussas.
To defrost, put them in the oven or frying pan for a few minutes.
🇮🇳 Other Indian delights
- Delicious, super-simple 6-ingredient cheese naan
- Mango lassi: delicious refreshing mango drink
- Butter chicken, mozzarella and cilantro naan sandwiches
If you make these chicken samosas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
- 1 tablespoon olive oil
- 1 large garlic clove
- ½ onion
- 11.5 oz chicken breasts
- ½ ⅛ cups creme fraiche
- 3 tablespoons curry powder
- ¼ lemon
- 1 teaspoon fresh cilantro
- 1 teaspoon fresh parsley
- 5 oz goat cheese
- 1 pinch Cayenne pepper
- 9 fillo pastry sheets also called phyllo dough
- 1 tablespoon unsalted butter melted
- Salt to taste
- Pepper to taste
- Slice the onion and garlic and sauté in a hot pan with olive oil.
- When they begin to color, add the chicken cutlets, coarsely chopped beforehand. Add the creme fraiche and curry powder.
- Cover and cook over medium heat for ten minutes, stirring regularly.
- Add the cayenne pepper, lemon juice, chopped cilantro and parsley, salt and pepper. Mix well and leave to cool.
- Take one fillo pastry sheet and place a clean, damp kitchen towel over the others to prevent them from drying out (filo sheets dry extremely quickly). Preheat your oven to 410°F/210°C in natural convection/static heat mode, high and low. Lay the fillo pastry sheet on your work surface and cut it into four equal strips. Place the first two strips one on top of the other, with a little filling on the bottom right. Fold one corner of the strip over the filling to form a triangle (see process shots if necessary). Continue folding the triangle along the strip until you reach the end. Close the triangle, tucking the remaining fillo inside.
- Repeat the process with the other two strips, then with all the fillo pastry sheets.
- Place the triangles on a baking sheet lined with parchment paper. Brush with melted butter and bake for 10 minutes. Enjoy!