1 package of Patak’s Tikka Masala Cooking Sauce for 2
2 medium sized potatoes
1 cup of peas
1/4 cup of plain yogurt
1/4 cup of Patak’s Mango Chicken Cooking Sauce
Samosas or Samosa Cups
Preheat the oven to 375.
Place the ground chicken in a frying pan and cook over medium heat until completely cooked. Pour the Patak’s Tikka Masala Sauce in the pan with the cooked chicken. Combine well and set aside.
Peel and dice the potatoes and cook in a pot of water until tender. Drain the water and mash the potatoes. They do not need to be smooth, just mashed.
Combine the chicken mixture, mashed potatoes and peas together in a bowl.
Open your package of egg roll wrappers. They should be square. Cut them in half to make two rectangles. Place one piece on a working surface. Using a pastry brush, lightly brush all edges of the wrapper with water.
Place a heaping teaspoon of filling on the bottom right corner of the wrapper. Fold the right corner up so the bottom edge of the wrapper is even with the left edge. Gently press the moistened edges together to seal. Now fold the wrapper up so the bottom half of the left edge covers the top half of the left edge.
Gently press the moistened edges together to seal. Finally, fold the right top corner down until it meets the bottom left corner. Again press the edges together.
Continue with this process until your filling is used up.
Place the Samosas on a lined cookie sheet and bake for about 10 minutes or until the triangles are slight golden and the edges are just starting to turn brown.
Take an egg roll wrapper and cut into 4 small squares.
Place each square into the cups of a mini muffin tin. Fill with the samosa filling you made above.
Place the muffin tin in the oven and bake for about ten minutes or until the edges of the wrappers start to brown. Remove from pan.
Top each cup with a dollop of plain yogurt and a small mint leaf.
Combine the yogurt and the Patak’s Mango Chutney Cooking Paste together in a small bowl. Serve along side the Samosas.