4 Spring Onions, finely sliced, plus extra for garnish
⅔ cup MasterFoods™ Plum Sauce, plus extra for serving
8 sheets of Filo Pastry
150 g Butter, melted
3 tbsp. Black Sesame Seeds
Preheat an oven 200°C.
For the filling, combine the shredded chicken, spices, coriander, spring onions, ginger and Plum Sauce in a bowl.
Lay out one sheet of filo pastry and gently brush with melted butter, then place another sheet on top. Cut the pastry into vertical strips 6 cm wide.
Place a heaped tablespoon mince mixture in the top left corner of one of the strips and fold diagonally to form a triangle. Continue folding over and over to form a triangle. On the last fold, brush with butter to seal to the end, then trim any excess pastry.
Repeat with remaining filo strips and chicken mixture.
Brush each samosa with butter and sprinkle over black sesame seeds. Place onto a baking tray and bake for 20 minutes, or until golden brown.
Serve with extra plum sauce.
Dial up the heat with MasterFoods™ Chilli Sprinkle added to the filling mixture.
For a vegetarian option, replace the shredded chicken with roasted sweet potato and spinach.
Serve with black vinegar and MasterFoods™ Soy Sauce, and a few drops of sesame oil for extra dipping options.