Indian Green Curry Chicken and Pea Samosas

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Indian Green Curry Chicken and Pea Samosas (6) I made some yummy little samosas to share and I think you’re gonna love them. These happened to be inspired by my little brother Brock, or at least that’s why I made them.  Brock is like no one else on the planet, and actually we’re a little worried about the kid. He’s not someone who can really be described, you just have to meet him to understand. Brock: The Experience.

Indian Green Curry Chicken and Pea Samosas, He just turned twelve and we’re all waiting to see what stage he’s hit now and what thing he’ll be trying to make or learn to do next. His recent thing has been Parkour, not a great idea. If you don’t know what that is don’t feel bad, I still don’t quite get it. Basically, it’s a term given to the art of a bunch of teenage boys trying to kill themselves in a way that looks cool. I’m a little fuzzy on details but it seems baggy sweat pants are a requirement for optimum stupidity.

Indian Green Curry Chicken and Pea Samosas (2) Okay, I’ll admit that Parkour is actually pretty cool when done by people who are in shape and have practiced a lot, and aren’t jumping over everything inside your house. It’s actually pretty hard to stop watching. But that’s just one example of Brock’s fads. Sometimes his ideas are more eccentric than others. He’ll often try to coerce a sidekick into his plan and everyone who lives with him has learned that you have to weigh the risk of saying yes to his current project against the annoyance of him bugging you because you say no.

Indian Green Curry Chicken and Pea Samosas (4) That’s why when he asked me to make hot pockets, something that he has apparently heard referenced on funny youtube videos and wanted to try, I thought it might not be such a bad idea. Maybe I was glad that he didn’t want me to tie him up and attempt a full Houdini act. Anyway, He wanted to make pizza hot pockets and, being a preteen boy, I knew his attention span would only last for about 5 pockets and then I could use the rest of the dough for something more fun, win, win.

Indian Green Curry Chicken and Pea Samosas. So, I basically just said all of that to explain why these aren’t exactly traditional samosas. Usually Indian samosas are filled with potatoes and peas instead of chicken and peas, and they are normally fried not baked. I thought chicken would make them a little heartier than potatoes and baking them makes them a little lighter even though they would be amazing fried. This pastry recipe also made some killer hot pockets when stuffed with pizza sauce, sausage, and mozzarella.


Indian Green Curry Chicken and Pea Samosas

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 24 - 30 samosas


  • 4 cooked chicken breasts, chopped
  • 1 1/4 cups shelled sweet peas
  • 1 tablespoon green curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/4 cup fresh basil leaves
  • 1 cup coconut milk
  • 1/4 water
  • 3 tablespoons flour
  • salt & pepper
  • Dough:
  • 3 cups flour
  • 1/2 cup lard or organic vegetable shortening
  • 1/2 cup milk
  • 2 teaspoons salt
  • 1 large egg, beaten
  • 1 egg plus 2 tablespoons water for brushing on tops (optional)


  1. Combine coconut milk, fish sauce, soy sauce, and basil in a small saucepan over low heat. Add curry paste and stir until dissolved, then add chicken and peas. Whisk water and flour in a small bowl until completely smooth then pour over filling and keep stirring until mixture begins to thicken then remove from heat. Season to taste with salt and pepper and set aside while making pastry.
  2. Pastry Dough:
  3. Melt lard or shortening in a large bowl. Add egg, milk, salt, and water and stir until combined. Add flour and mix until it forms a dough.
  4. Preheat oven to 400 degrees F. Roll dough out on a lightly floured surface until it about 1/8 inch thick. Cut into squares, about 6 inches each. Spoon about 3 tablespoons of filling into one half of each square, leaving about 1/2 inch edge, and brush edges with water. Fold into triangles and crimp edges together.
  5. Place about 1 inch apart on a parchment lined baking tray and brush with eggwash if desired. Bake for 12 - 18 minutes until edges are golden brown. Serve warm.

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