Samosas de pollo 
Chicken Samosas
Samosas are triangular pastries typical of South Asian cuisine (India, Pakistan, and Tibet). They are usually served freshly made with a crispy crust and can be accompanied by different types of sauces. Typically made with phyllo dough, I decided to use brick pastry for a change. I love this dough because it turns out very crispy. Both types of dough originate from the East and are widely used in traditional cooking there. Phyllo means 'leaf' in Greek, and many popular Greek dishes are made with phyllo dough, which is ideal for appetizers or desserts. Brick pastry is slightly thicker than phyllo dough and is a bit easier to handle.
Chicken Samosas
Samosas are triangular pastries typical of South Asian cuisine (India, Pakistan, and Tibet). They are usually served freshly made with a crispy crust and can be accompanied by different types of sauces. Typically made with phyllo dough, I decided to use brick pastry for a change. I love this dough because it turns out very crispy. Both types of dough originate from the East and are widely used in traditional cooking there. Phyllo means 'leaf' in Greek, and many popular Greek dishes are made with phyllo dough, which is ideal for appetizers or desserts. Brick pastry is slightly thicker than phyllo dough and is a bit easier to handle.
Cooking Instructions
- 1
First, boil two eggs.
- 2
Prepare the vegetables by chopping them into small pieces and add them to the chicken. Stir everything together.
- 3
Add the egg and breadcrumbs, and mix again until you have a compact mixture.
- 4
Place the mixture in a pan, pour in the cup of wine, and let it simmer on low heat to evaporate the alcohol.
- 5
Then add the soy sauce, mix, increase the heat, and let it cook completely. Once done, set it aside and transfer it to a bowl. Add the hard-boiled eggs, previously chopped into small pieces, and stir. Let it cool.
- 6
Open the brick pastry sheets. You can make 2 samosas from each sheet. Place a little filling on each and fold them into triangles, sealing with a brush and a little water.
- 7
Fill until all are complete.
- 8
Then fry them in plenty of hot oil until golden brown.
- 9
As they cook, place them on paper towels to absorb excess oil.
- 10
It's best to eat them hot. You can serve them with your favorite side dish, such as potatoes, rice, pasta, etc., and sauces like soy sauce, mayonnaise, yogurt-based sauce, sweet and sour, etc. Almost any sauce goes well with them.
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