CREAMY CHICKEN SAMBUSA/SAMOSA
1/2 cup cooked chicken; diced1/2 green bell pepper; chopped, 3 Tbsp. butter, 3 Tbsp. flour, 1/2 chicken cube, salt to taste, 1/2 ts. pepper, 1 cup milk, 3/4 chicken stock, Sambusa/samosa wrappers
Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for frying
Combine all the ingredients in a large bowl. Knead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack. Press down to try to keep them equal in size.
Flatten with a rolling pin until each stack is about 10 inches. Heat a pan on low heat. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.) Fold to form a cone. Fill with a filling of your choice and close using flour paste.
added by Tammy Amina