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The Pastry:

  • Whole wheat flour 240 g
  • Salt 5 g
  • Ghee 85 ml
  • Water, with ice 150 ml
  • Coconut oil, melted 20 ml

Spinach Feta Filling:

  • Water, boiled 120 ml
  • Spinach, cooked, chopped 160 g
  • Zaatar, dried 6 g
  • Feta, roughly crumbled 150 g
  • Onion red, diced, cooked 50 g
  • Parsley, fresh, chopped 8 g
  • Salt 6 g

Smoked Chicken, Corn & Black Bean Filling:

  • Water, boiled 120 ml
  • Chicken breast smoked and shredded 400 g
  • Corn kernels, cooked, drained 100 g
  • Black beans, cooked, drained 100 g
  • Cumin powder 4 g
  • Paprika, smoked 6 g
  • Cayenne pepper 2 g
  • Salt 6 g
  • Onion red, diced, cooked 50 g
  • Cheese, cheddar, grated 60 g
  • Coriander leaves, chopped 8 g

Date & Tamarind Chutney:

  • Water 270 ml
  • Dates, seedless 80 g
  • Tamarind, dried seedless 80 g
  • Light Brown Sugar 80 g
  • Coriander powder 5 g
  • Chilli flakes 3 g
  • Ginger, fresh, grated 5 g
  • Cumin powder 5 g
  1. The Pastry:

    • In a food processor, combine flour, salt and ghee. Drizzle in ice water slowly until dough comes together.
    • Rest for 30 minutes, then portion into 10 equal pieces, set aside.
    • Preheat oven to 200°C and line a baking sheet with parchment paper.
  2. Spinach Feta Filling:

    • Add Knorr Mash Potato to boiled water, let stand and mix until uniform in texture. Cool completely.
    • Add spinach, zaatar, parsley, feta, and onion to potato and set aside for flavors to develop.
  3. Smoked Chicken, Corn & Black Bean Filling:

    • Add Knorr Mash Potato to boiled water, let stand and mix until uniform in texture. Cool completely.
    • Add chicken, corn, black beans, spices, onions, cheese and herbs. Mix until well combined.
  4. Assemble:

    • Roll each piece of dough into a circle, 1/8” thick. Cuthalfway through the circle and form a cone with the two straight edges of the circle, glue together with water to make a seal.
    • Fill pastry will flavor of choice, seal shut with water and place on prepared baking sheet.
    • Brush with coconut oil and bake for 20 minutes, turning them overhalfway through the baking process.
    • Serve hot with date & tamarind chutney.
  5. Date & Tamarind Chutney:

    • Add 250 ml water to a pot with dates and tamarind, bring to a simmer for 10 minutes, or until very tender.
    • Add sugar and spices, continue to simmer. Reduce by a third, remove from heat and cool completely.
    • Dissolve Lime Seasoning Powder in water, add to chutney and combine. Serve in a bowl alongside samosas.