Spicy Shredded Chicken Samosas

Boil or pressure cook 3 chicken breasts (700g in weight) in enough water to cover them, along with 1 tsp turmeric powder....

and 3 - 4 bay leaves until cooked through (about 10 mins in a pressure cooker, 20 mins in a normal saucepan). In the meantime prepare the other ingredients.

Coarsely crush 1 tsp each panch phoron, cumin and coriander seeds.

Once they look like the top left photo they're ready.

Finely slice 3 medium onions.

Heat 80ml oil in a wok and add the crushed seeds....

followed by the ginger and garlic, once brown add the sliced onions. Saute for a few minutes.

Once the onions are slightly soft add 1. 5 tsp salt, 2 tsp chilli powder, 2 tsp mixed curry powder, 1 tsp coriander powder and 1 tsp cumin powder. Cook uncovered for 5 - 7 minutes.

Drain one can of sweetcorn and add to the onions. Mix and leave to one side with the heat turned off for now.

Once the chicken is cooked, drain and use two forks to shred.

Add the shredded chicken to the onions and sweetcorn and cook for 5 - 8 minutes to let all the flavours meld together.

Taste and adjust salt if necessary, add 3 - 4 tsp of Mr Naga pickle for extra spice.

Cut the square spring roll pastry sheets into 3 even sized strips. I use 2 layers of pastry for each samosa as this stops the samosas absorbing too much oil.

Fold the bottom right hand corner up to create a triangle shape....

then fold this triangle over to the left (top left hand photo), then bring it down again.

Open up the samosa cone you've created and fill using the filling made earlier.

Seal the edges with egg (or use a paste of plain flour and water) and fold over to seal.

Any loose pastry should be glued down with whisked egg or flour paste.

Continue making the samosas until you use up all the filling. Place them on a flat tray and freeze them in the freezer, once solid transfer them to a freezer bag or suitable container.

To cook the samosas, defrost for a couple of minutes in the microwave and then deep fry in hot oil for a couple of minutes either side.

Alternatively brush/spray with oil and bake in a hot oven (gas mark 5, 190°C, 375°F) for 20 - 25 minutes or airfry for 10 - 15 minutes.

Enjoy the samosas with your favourite dipping sauces.