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  • Whole wheat flour 240.0 g
  • Salt 5.0 g
  • Ghee 85.0 ml
  • Water, with ice 150.0 ml
  • Coconut oil, melted 20.0 ml

Spinach Feta Filling:

Smoked Chicken, Corn & Black Bean Filling:

  • Water, boiled 120.0 ml
  • Chicken breast smoked and shredded 400.0 g
  • Corn kernels, cooked, drained 100.0 g
  • Black beans, cooked, drained 100.0 g
  • Cumin powder 4.0 g
  • Paprika, smoked 6.0 g
  • Cayenne pepper 2.0 g
  • Salt 6.0 g
  • Onion red, diced, cooked 50.0 g
  • Cheese, cheddar, grated 60.0 g
  • Coriander leaves, chopped 8.0 g

Date & Tamarind Chutney:

Designed for professional chefs, check out these 2 different Samosas recipes: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Mashed Potato and Knorr Lime Seasoning Powder.



  1. 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 Mashed 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 flavours to develop.
  3. Smoked Chicken, Corn & Black Bean Filling:

    • Add Knorr Mashed 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. Cut halfway through the circle and form a cone with the two straight edges of the circle, glue together with water to make a seal.
    • Fill the pastry with the flavour of choice, seal shut with water and place on a prepared baking sheet.
    • Brush with coconut oil and bake for 20 minutes, turning them over halfway through the baking process.
    • Serve hot with the date and 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 Knorr Lime Seasoning Powder in water, add to chutney and combine. Serve in a bowl alongside samosas.