Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

Instructions

METHOD TO MAKE A REGULAR SHAPE CHICKEN TIKKA SAMOSA (not cone)

1. Mix all marinade ingredients in a bowl, add chicken and mix well
2. Cover and refrigerate for a minimum of 2 hours or overnight if possible
3. Preheat grill/ broiler in the oven
4. Place chicken inside a baking dish and put in the oven for 20 mins turning chicken halfway.  It should be slightly charred on the edges and have a lot of juices
5. .While the chicken is cooking, make the sauce – heat oil in a pan on medium-high heat and sauté onions until caramelized.  Add ginger, garlic and cook for a few minutes.
6. Add spices and continue cooking for a few minutes
7. Stir in tomato paste, tinned tomatoes, water, salt, and sugar
8. Boil and then turn down to a simmer for 20 minutes
9. Remove chicken from oven and pour chicken and all the juices into the sauce
10. Keep cooking until sauce evaporates a little and is not too watery about 20 minutes. If the mixture is too watery, it will leak, set aside to cool
11. Defrost pastry sheets, cut each sheet into half, making a rectangle shape
12. Add a heaped teaspoon of filling onto one end of the pastry sheet and fold over to make a cone-like triangular shape. Continue folding over until you reach the end of the pastry
13. Glue the pastry together with the flour-water mixture
14. Heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil
15. Enjoy hot!

***If you want to make a samosa cone, then follow the method in the YouTube video called ‘Chinese Cones Recipe By Food Fusion,’ I ended up doubling the samosa wrappers to hold that weight of filling.**

METHOD FOR MASALA BUTTERNUT SQUASH

1. Heat a little oil in a saucepan on medium-high heat, add the panch phoran, asafoetida, and mustard seeds, cook for 20-30 seconds until they start to sizzle and pop, careful not to burn the spices.
2. Add the onions and cook for a few minutes until soft and starting to colour slightly.
3. Add the curry leaves and cook for a minute.
4. Add the ginger and garlic and continue to cook for another 1-2 minutes
5. Add the ground fennel, whole fennel seeds, turmeric, garam masala, hot paprika, salt, and sugar, ccookoutspices for a few minutes
6. Add chopped tomatoes and continue to cook for another 2-3 minutes
7. Add the squash, mix well and cover, turn the heat down to low and cook for about 15 minutes
8. Stir the squash occasionally and check that it is softening and cooking well 
9. Once squash is cooked, remove the lid, mash half of it, so you have a mixed texture
10. Cook until all water has evaporated
11. Stir in fresh coriander, remove from heat, and set aside to cool
12. Pre-heat oven to 200°C
13. Once squash is cool, place filling inside an ovenproof ceramic pie dish, set aside while making the pastry.

METHOD FOR PIE CUPS

1. Pre-heat oven to 180°C
2. Grease large muffin cups and unroll the pastry. While you work with the pastry, you can cover the unused sheets with a damp tea towel to prevent them from drying out
3. Take one sheet of pastry and cut it into sections to fit your cup mould. Brush generously with melted butter.
4. Gently press the pastry buttered side down into the moulds, so the pastry is sitting over the sides
5. .Cook the pastry in the oven until cooked through, cool, and carefully remove the cups
6. .Fill butternut squash mixture into pie bases and enjoy hot!