Chicken Samosa with Phylo Dough

Ingredients:
1 large potato, cubed
1 cup cooked minced chicken
1/2 tsp ginger minced
1/2 tsp garlic minced
2 chillies minced
1/4 tsp red chill powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp pepper powder
1/4 tsp turmeric
2 tbsp cilantro, chopped fine
Salt, to taste
1 roll phyllo dough, defrosted
2 tbsp olive oil
2 tsp butter


Method:

1. First make the filling. Pour half the oil and butter into a non-stick pan. When it is hot, add the ginger, garlic, chilli and saute for 4-5 mnts. Then add the chicken, potato, turmeric, red chilli powder, coriander powder, garam masala, pepper powder , cilantro and salt to taste. Check for seasoning, cook for another five minutes, turn off the heat, and let it cool.
2. Remove the defrosted phyllo dough from its covering, roll out.Cover with a damp kitchen towel to retain moisture and prevent the phyllo from drying out.
3. Mix the remaining olive oil and melted butter in a small bowl. Take one sheet of phyllo from the first column and lay it flat. Dip a pastry brush in the oil, let excess oil drip off, then pat the phyllo sheet lightly all over. Fold the dough from middle two times as it becomes a rectangular shape. This will ensure that the layers of the dough remain separated and flaky when cooked.
4. Place approximately one teaspoonful of the filling on the bottom edge of the prepared dough. Now fold the phyllo dough in triangles like a flag. Seal the pastry with a little oil and then brush some extra oil on the outer layer. This will give the pastry a crispness and a golden brown color when baking.
5. Repeat with the phyllo dough until you run out of filling. Preheat the oven to 375F.
6. Place the filled samosas on a baking sheet. Bake for 20-25 minutes or until the tops are golden brown.