Chicken & Potato Samosas

These Crispy Chicken & Potato Samosas are the perfect combination of creamy, flavorful filling and an irresistibly crunchy golden crust. Tender chicken drumsticks are oven-roasted with garlic, olive oil, salt, and black pepper until juicy and perfectly cooked, then shredded and combined with a rich homemade tomato cream sauce for an incredibly delicious filling.

Prep Time 35

Cook Time 45

Total Time 1 20

Ingredients

For the Chicken
6 chicken drumsticks
2 tablespoons olive oil
5 garlic cloves
1 teaspoon salt
1 teaspoon black pepper
For the Sauce
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoons fresh parsley, chopped
1/2 cup cooking cream
For the Filling
3 medium potatoes, boiled and mashed
Cooked shredded chicken
Prepared creamy tomato sauce
For the Samosas
Spring roll pastry sheets
3 egg, beaten
2 cups breadcrumbs
Vegetable oil, for frying
For Serving
Ketchup or your favorite dipping sauce

Instructions

Step 1: Roast the Chicken
Preheat the oven to 200°C (400°F). Place the chicken drumsticks in a baking dish with the garlic cloves. Drizzle with olive oil and season with salt and black pepper. Roast for 40–45 minutes, or until the chicken is fully cooked and lightly golden.
Step 2: Prepare the Creamy Sauce
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the chopped tomatoes, salt, black pepper, paprika, and fresh parsley. Cook for several minutes until the tomatoes soften and release their juices. Pour in the cooking cream and stir until the sauce becomes smooth and creamy.
Step 3: Prepare the Filling
Remove the roasted chicken from the oven and let it cool slightly. Remove the bones and shred the meat into small pieces. Add the shredded chicken to the creamy tomato sauce and stir well. In a large bowl, combine the mashed potatoes with the chicken mixture and mix until the filling is smooth and evenly combined.
Step 4: Fold the Samosas
Place a spoonful of filling onto one end of a spring roll pastry sheet. Fold the pastry into a triangle, continuing to fold until completely sealed. Repeat with the remaining filling.
Step 5: Coat the Samosas
Dip each samosa into the beaten egg, then coat evenly with breadcrumbs, pressing gently so the breadcrumbs stick well.
Step 6: Fry
Heat vegetable oil in a deep pan over medium heat. Fry the samosas in batches for 3–4 minutes, turning occasionally, until they are golden brown and crispy. Transfer them to paper towels to remove excess oil.
Step 7: Serve
Serve the samosas immediately while hot with ketchup, garlic sauce, spicy mayonnaise, or any dipping sauce you prefer. Garnish with fresh parsley if desired and enjoy the perfect combination of crispy pastry and creamy chicken filling.