These are the perfect nibbles and are so yummy! Serve warm and with lots of hoisin sauce for dipping. You will need a slow cooker and this recipe makes 12 Samosas
2 large skinless chicken breasts
200ml chicken stock (I used to chicken OXO cubes)
Tablespoon of Five Spice
A bunch of chopped spring onion
12 Samosa pastry sheets or filo pastry (pre sliced into rectangles, must be room temperature)
60g of melted unsalted butter
- Place the chicken breasts into the slower cooker and empty the chicken stock. Sprinkle a teaspoon of five spice and leave on low for 6 hours. After 6 hours the chicken will be cooked, take out the chicken breasts onto a plate. Use two forks to shred into pulled chicken. Then place back in the slow cooker and add the rest of the five spice, on a high heat for another 20/30 minutes. After 20-30 minutes remove from the slow cooker and leave on a plate to cool. Now preheat the oven to 190°C
- On a clean work surface place your pastry strips. Using a pastry brush, dip the brush into the melted butter and brush the pastry strip. Get a tablespoon of the pulled chicken and the bottom of the pastry strip. Sprinkle some of the spring onion on top. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle (use this opportunity to add some more chicken and spring onion if you want). Keep folding in this way until you reach the end of the strip. Brush the top of the samosa with a little bit more butter to seal, and place on a baking sheet. Cover the samosa with a dampened tea towel, and make the rest of the samosas.
- Once you have made all of your samosas, remove the tea towel and place on the middle shelf of the oven. Leave in the oven for 20 minutes or until golden brown and crunchy.
Serve hot and with warm hoisin dipping sauce.