20 min
Prep time
10 min
Cook time
6
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Cut the chicken into small cubes and marinate it in a bowl with 3 tablespoons of olive oil, paprika, curry powder, salt, and pepper.
-
2
Place in the refrigerator for 1 hour.
-
3
Wash, remove seeds, and cut the bell peppers into small cubes. Finely chop the onion.
-
4
In a lightly oiled pan, sauté the peppers and onions until golden, then add the tomato paste and parsley and stir.
-
5
Next, add the marinated chicken and cook on low heat until the chicken is cooked through.
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6
Cut the phyllo dough sheets in half and proceed with the first fold: bring the rounded edge towards the right edge, to form a strip.
-
7
Place the preparation in the corner of the rounded part, then fold the left corner over the filling to make a triangle, and repeat folding in the same manner until the end of the sheet (if there is a small piece of dough at the end of the fold, cut it with scissors).
-
8
Bake the samosas for 10 minutes at 220°C in a preheated oven or fry them on low heat in a pan, turning them regularly until they are well golden brown.
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