Wednesday 15 July 2015

Ramadan Recipe: Chicken and Potato Filling

This tasty filling can be used for samosa’s, spring rolls and pasties.

1 kg boneless chicken (I use breast), cubed
3 medium onions, finely diced
6-8 medium potatoes
1 tablespoon whole cumin (sabut zeera)
1 teaspoon black pepper
1 teaspoon chilli pepper (adjust to suit your taste)
1 tablespoon salt (adjust to suit your taste)
½ teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 tablespoon oil

Add all of the ingredients apart from the potatoes into a cooking pot and cook on high heat, stirring frequently, until the chicken is cooked through, there will be some juices released by the chicken, continue to cook until these have dried. Break up the chicken coarsely with a potato masher or the back of a fork (I use the pestle from a small mortar and pestle set).

In a separate pot, boil the potatoes with their skin on. When cooked through, drain and allow to cool before peeling and dicing. Add to the cooked chicken and mix thoroughly. I have used this simple mixture for spring rolls before and liked the result.

This Ramadan I have used it for mini pasties using ready made sheets of puff pastry and the mixture was enough to make sixty, they were a hit in my house.


  1. Anonymous28 July, 2015

    please can you tell me which brand of ready rolled puff pastry sheets you used?


  2. Walaikam-assalam,
    I use Sainsburies own brand as it some ready puff pastry has ethanol alcohol, but theirs doesn't