Vegetable & Chicken Triangles

Cook Time 25 minutes

Servings 4 as a canapé


2 tbsp vegetable oil
1 chicken breast
1 onion, grated
1 knob of ginger, finely grated
125g cauliflower, finely chopped
1 carrot, peeled and grated
125g frozen baby peas
1 tsp cumin seeds, toasted
1 tsp mustard seeds, toasted
1 tsp garam masala
½ tsp cinnamon
¼ bunch coriander, very finely chopped

1 packet fillo pastry
Butter, melted for brushing


Heat oil in a frying pan. Season chicken breast with salt and fry for five minutes on each side. Remove and cool. Once cook finely chop into small cubes.

In the same pan add a little more oil and add the onion, ginger and cauliflower and carrot and sauté for a few minutes to soften. Now add the spices and peas and sauté again for 2-3 minutes. Season with salt and allow this mixture to cool completely. Mix the coriander and chicken into the cooled mixture.

Pre heat the oven to 180°C.

Cut the fillo pastry in half, lengthways, and brush with butter. Top with another layer of fillo and brush with more butter. Place a heaped teaspoon of the samosa mixture at one end of the filo pastry. Fold the pastry over the mixture a few times to form a triangle. Brush again with butter and place on a greased baking tray. Cook for 8-10 minutes or until golden brown.

Serve with tomato chutney.


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