Vegetable & Chicken Triangles

The easy way to get your kids to eat their veges. A quick and easy appetizer that the kids will love!

Serves: 4 Prep: Cook:
Print recipe

Ingredients:

  • 1 Bannockburn Free Range Chicken breast
  • 2 tablespoons vegetable oil
  • 1 onion, grated
  • 1 knob of ginger, finely grated
  • 125g cauliflower, finely chopped
  • 1 carrot, peeled and grated
  • 125g frozen baby peas
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon gara masala
  • ½ teaspoon cinnamon
  • ¼ bunch coriander, very finely chopped
  • Salt
  • 1 packet fillo pastry
  • Butter, melted for brushing

Cooking Method:

  1. Heat oil in a frying pan. Season chicken breast with salt and fry for five minutes on each side. Remove and cool. Once cook finely chop into small cubes.
  2. In the same pan add a little more oil and add the onion, ginger and cauliflower and carrot and sauté for a few minutes to soften. Now add the spices and peas and sauté again for 2-3 minutes. Season with salt and allow this mixture to cool completely. Mix the coriander and chicken into the cooled mixture.
  3. Pre heat the oven to 180°C.
  4. Cut the fillo pastry in half, lengthways, and brush with butter. Top with another layer of fillo and brush with more butter. Place a heaped teaspoon of the samosa mixture at one end of the filo pastry. Fold the pastry over the mixture a few times to form a triangle. Brush again with butter and place on a greased baking tray. Cook for 8-10 minutes or until golden brown.
  5. Serve with tomato chutney.
Print recipe
×