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Recipe · Réunion
Samoussas réunionnais au poulet
Réunion chicken samosas
⏱ 75 minServes 6Hard320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
20 sheetsbrick pastry, cut into 8 cm (3 in) strips
400 g (14 oz)ground chicken breast
1yellow onion120 g / 4 oz), finely chopped
2 clovespink garlic, crushed
1piece of fresh ginger20 g), grated
1 tspground turmeric
1 tspRéunion massalé spice blend
1bunch of fresh cilantro, chopped
500 ml (2 cups)frying oil
1 pinchfleur de sel (flaky sea salt)
- 20 sheets brick pastry, cut into 8 cm (3 in) strips
- 400 g (14 oz) ground chicken breast
- 1 yellow onion 120 g / 4 oz), finely chopped
- 2 cloves pink garlic, crushed
- 1 piece of fresh ginger 20 g), grated
- 1 tsp ground turmeric
- 1 tsp Réunion massalé spice blend
- 1 bunch of fresh cilantro, chopped
- 500 ml (2 cups) frying oil
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion, garlic and ginger in a spoonful of oil in the skillet for 4 minutes, then add the ground chicken and break it up with a spatula.
- Stir in the turmeric, massalé and fleur de sel, cook for 8 minutes until the filling is dry and golden, then finish off the heat with the chopped cilantro.
- Let the filling cool completely before folding — warm filling would make the pastry soggy and the samosas would burst in the oil.
- Fold each strip of pastry into a triangle around a spoonful of filling, folding the corner over again and again, and seal the last flap with a brush of water.
- Heat the oil to 170 °C (340 °F) on a thermometer, then fry the samosas six at a time for 3 minutes, turning them, until golden, puffed and crisp.
- Drain on paper towels and serve piping hot as an appetizer with a tomato rougail. They also freeze very well uncooked, for quick frying on busy evenings.
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