Goan Chicken Samosas
Prep. Time:
45 minutes
Baking Time:
25 minutes
Total Time:
70 minutes
Serves:
16 samosas
Linda's delightful "happy accident" in The Great British Baking Show Season 11, turned missed crimping instructions into successful samosas that earned Paul Hollywood's praise for "fantastic flavors" and appreciated "butteriness." Her Goan-influenced filling combines authentic spices with coconut milk and palm sugar, while the buttery pastry creates the rich texture Paul specifically noted. This serendipitous creation proves that sometimes culinary accidents lead to better results, with Prue declaring them "delicious for lunch" and the technique being "samosa right in there."
Ingredients
Instructions
MAKE THE BUTTERY SAMOSA PASTRY:
1. In food processor, combine flour and salt.
2. Add cold butter cubes, pulse until mixture resembles coarse breadcrumbs.
3. Add oil and gradually add cold water until dough just comes together.
4. Wrap dough, chill 30 minutes for easier rolling.
PREPARE THE GOAN CHICKEN FILLING:
5. Heat oil in large skillet over medium heat.
6. Cook onions until golden, about 8 minutes.
7. Add garlic, ginger, and green chilies, cook 2 minutes.
8. Add all spice blend ingredients, cook 1 minute until fragrant.
9. Add diced chicken, cook 8-10 minutes until no longer pink.
COMPLETE THE FILLING:
10. Add boiled, diced potatoes to chicken mixture.
11. Stir in coconut milk and palm sugar.
12. Add lime juice and chopped coriander.
13. Adjust seasoning and cool completely.
SHAPE THE SAMOSAS:
14. Divide chilled dough into 16 portions.
15. Roll each portion into thin rectangle.
16. Place 2-3 tablespoons filling on one end.
17. Fold into triangular pocket, sealing edges with water.
18. Ensure no air pockets remain.
IMPROVED BAKING TECHNIQUE:
19. Preheat oven to 400°F. Line baking sheets with parchment.
20. Brush samosas with egg wash for better color.
21. Sprinkle lightly with nigella seeds.
22. Bake 20-25 minutes until deep golden brown all over.
23. Rotate halfway through for even coloring.
