Chicken Keema Pockets with Tomato Chutney

For the meat mixture
500g minced chicken
1 tablespoon ginger garlic paste
3/4 cups onion thinly sliced
1 cup chopped coriander
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/4 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/2 tablespoon Norco salted butter
1 teaspoon lime juice
1 cup frozen peas
2 teaspoons oil
salt as needed

To Assemble
12 sheets of phyllo pastry
100g Norco salted butter, melted
2 tbsp sesame seeds

Tomato chutney to serve

Preheat the oven to 185C.

Heat oil in a pan. Add cumin seeds and let it sizzle. Add ginger garlic paste and onion. When the paste become aromatic, add the minced meat and cook it until caramelised. Break the meat with your spoon to small pieces while cooking.

Move the meat to aside of the pan and add coriander powder, cumin powder, chili powder, garam masala, turmeric powder and salt. Mix well with the ground meat and cook for about two minutes.

Add 1/2 tbsp of butter. Cook for about a minute and turn off the heat. Then add chopped coriander. Mix well with the meat and then add lime juice. Taste and add salt and lime if needed. Add blanched peas.

Take one phyllo sheet out. Keep the rest of the phyllo sheets covered with a lightly damped towel. Fold the phyllo sheet in half. Carefully apply melted butter to the whole folded sheet using a pastry brush. Then put some filling. Fold the sheet along the right black line to cover the filling in a triangle motion and repeat until finished.

Then apply melted butter again and sprinkle with sesame seeds. Place all the samosas on a baking sheet. Apply melted butter once again on all the samosas.

Bake in the preheated oven for about 25 – 30min or until golden brown and crispy.

Serve with tomato chutney.