Chicken samosa cups

Serves 5-10 Starters and mains

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Method

To make the keema, add the oil or ghee to a pan set over a medium-high heat. When it has a glossy, shimmering appearance, stir in the cumin seeds and let them infuse for 30 seconds. Add the onion and salt and fry for around 5 minutes or until softened and translucent. Stir in the garlic and ginger paste and chopped chillies then fry for another 30 seconds, then add the diced tomato, chilli powder and ground spices and stir together.

Add the chicken and 250ml water. As the water comes to a simmer, break down the minced chicken until you see no lumps, then cover the pan and cook for 15 minutes, stirring occasionally. After this time, remove the lid
and continue simmering until the water has completely evaporated and the chicken is beginning to brown.

Add half the fresh coriander, reserving the rest to garnish, and season with salt to taste. Transfer the filling to a plate and allow to cool while you prepare the samosa cups.

Preheat the oven to 180C/160C F/Gas 4. Lay out the filo pastry sheets on a clean surface and brush each one with some of the melted butter or ghee. Stack the filo sheets neatly to make two stacks of three.

Use a 10cm cookie cutter to cut around 12 samosa cup circles, although the number you get will depend on the size of your filo pastry sheets.

Brush a 12-hole cupcake tin lightly with some of the melted butter or ghee and fill each hole with one of the three-ply filo circles. Fill each samosa cup with chicken keema and bake in the oven for around 15 minutes or until the filo pastry looks crisp and the meat is piping hot.

Remove the cupcake tin from the oven. Carefully transfer the chicken samosa cups to a serving platter and garnish with the reserved fresh coriander. Serve with the extra chilli, onion and tamarind sauce, if using.