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Easy samosa recipe - chicken puff pastry snack
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5 from 3 votes

Easy Samosa Recipe - Chicken Puff Pastry Snacks

An easy samosa recipe with puff pastry. Learn how to make this easy baked Indian snack. Made with chicken and potato, include these hot snacks as part of an appetizer’s menu for your next party.
Prep Time50 mins
Cook Time40 mins
time to allow the filling to cool1 hr
Course: Snacks
Cuisine: Indian
Servings: 29 chicken samosas
Calories: 183kcal
Author: Harriet Britto


  • 13 cm round pastry cutter or something similar
  • fry pan
  • baking trays
  • Small blender for blending the dip ingredients


  • 2 tablespoons vegetable oil
  • 100 grams onion finely sliced
  • 2 teaspoons fresh ginger finely grated
  • 2 garlic cloves finely minced
  • 500 grams chicken mince
  • 1 - 2 level tablespoon curry powder or samosa mix or to taste
  • 1 teaspoon salt
  • 100 grams tomato finely chopped
  • 150 grams potato peeled and cut into tiny cubes
  • 3 tablespoons hot water
  • 10 grams fresh coriander finely chopped
  • 5 - 6 sheets ready rolled puff pastry thawed
  • 1 egg yolk
  • 1 tablespoon milk

Mint Dip

  • 20 grams fresh mint leaves roughly chopped
  • 4 spring onions chopped
  • 1 red chilli seeded
  • ¼ teaspoon salt or to taste
  • 1 tablespoon lemon or lime juice
  • 2 level teaspoon sugar
  • ¼ teaspoon garam masala
  • 3 tablespoons water


  • Heat the oil in a fry pan, add the onion, garlic and ginger and fry over a medium heat for about 5 minutes, or until the onions soften.
  • Add the mince and curry powder and stir over high heat until the chicken has brown. As the chicken cooks use a wooden spoon or spatula to break the mince into tiny pieces.
  • Add the salt, tomato and cook, covered over low/medium heat for 5 minutes, stirring occasionally.
  • Add the diced potato and 3 tablespoons hot water, cooking for 5 minutes more covered or until the potato is cook, add a splash of water if necessary.
  • Turn of the heat, taste and adjust the seasoning, then allow to cool completely. Stir in the fresh coriander.
  • Preheat the oven to 200°C and line two baking trays with baking paper.
  • Use a pastry cutter and cut the puff pastry into 13 cm circles (or use a small plate as a guide). Then cut each circle in half.
  • Take one half and fold over to form a cone shape, pinching the straight sides together.
  • Spoon about 3 teaspoons of the filling into each cone. Seal the cone, by pinching the top edges together. Place on the prepared trays.
  • Place the egg yolk and milk into a small cup and beat together, and brush over the pastry.
  • Place in the preheated oven, and bake for 15 – 20 minutes, or until the puff pastry puffs and browns.
  • Serve hot, on its own or with mint dip.
  • To make the dip, place all the ingredients into the bowl of a small blender and blend until fine. Taste for salt and adjust if necessary. Transfer to a serving bowl.


Note: These can be prepared up to step 3 one day in advance and refrigerated. The next day brush with the egg mixture and bake.


Serving: 1samosa | Calories: 183kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 175mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg