Samosas, like many other savoury patties can be found in most coffee shops in Lisbon, and are eaten mostly mid morning or mid afternoon. In Portugal they are called "Chamuças" - my guess being they were introduced by emigrants from India and Mozambique, where Portugal had colonies.
Although my granddaughter is very young she loves spicy food. On weekends, my sister often buys fantastic meat samosas from an Indian lady in Lisbon but I find nothing beats homemade samosas.
I make mine with filo pastry because I find it so light but obviously you can make your own samosa pastry. Also I cook mine in the oven but it's a question of choice - some people prefer to fry them; truth be said the fried ones keep crispier for longer. It's really a personal choice. The other great thing about samosas is that they freeze very well, so you always have dinner or an appetizer handy. To freeze, finish the samosas, put on a tray and ffreeze. Then thaw them for 10 minutes at room temperature and cook normally.
—Maria Teresa Jorge
packet filo pastry
garlic cloves minced
inch fresh ginger grated
Piment d'Espelette or chilli powder
mango cut in very small cubes (not very ripe)
spicy mango chutney
parsley - chopped finely
chopped roasted cashews
butter - melted or canola oil
In This Recipe
Cut the chicken breasts in filets and then in very small regular cubes like for a tartare (I put my chicken in freezer for 10 minutes to make it easier). Drizzle with a little olive oil, season with salt, add the Garam Masala, Piment d'Espelette or chilli powder, minced garlic, grated ginger and marinate in fridge for 30 minutes.
Add the oil to a pan and sauté the shallots until translucent. Then add the chicken and allow to cook through. Check seasoning.
Let the mixture cool then add the parsley, cashews, the 1/2 cup of mango and mango chutney.
Cut the filo sheets in 4 long bands for small appetizer like samosas and 3 for main dish samosas. Use one band for each samosa and keep the rest of the filo sheets covered with cling film or a damp kitchen towel so they don't dry - this is really important because filo dries very quickly and then breaks when you fold it.
To make samosas - see picture 2: Lay the band on the work surface, short side facing you. Lightly brush the band with butter or oil. Place about 1 tablespoon of filling on the bottom of the band near you and give it a triangular shape. Continue folding up the band to the top, alternating diagonal and straight folds to maintain the triangular shape, until the band is finished, pressing the last bit of pastry to the samosa to glue well.
Pre-heat the oven to 350 degrees and line a baking tray with parchment paper.
Put the samosas on the baking tray, lightly brush with melted butter or oil and sprinkle with poppy seeds. Cook in the oven until golden brown.