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1
Cut the chicken breasts in filets and then in very small regular cubes like for a tartare (I put my chicken in freezer for 10 minutes to make it easier). Drizzle with a little olive oil, season with salt, add the Garam Masala, Piment d'Espelette or chilli powder, minced garlic, grated ginger and marinate in fridge for 30 minutes.
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2
Add the oil to a pan and saute the shallots until translucent. Then add the chicken and allow to cook through. Check seasoning.
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3
Let the mixture cool then add the parsley, cashews, the 1/2 cup of mango and mango chutney.
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4
Cut the filo sheets in 4 long bands for small appetizer like samosas and 3 for main dish samosas. Use one band for each samosa and keep the rest of the filo sheets covered with cling film or a damp kitchen towel so they don't dry - this is really important because filo dries very quickly and then breaks when you fold it.
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5
To make samosas - see picture 2: Lay the band on the work surface, short side facing you. Lightly brush the band with butter or oil. Place about 1 tablespoon of filling on the bottom of the band near you and give it a triangular shape. Continue folding up the band to the top, alternating diagonal and straight folds to maintain the triangular shape, until the band is finished, pressing the last bit of pastry to the samosa to glue well.
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6
Pre-heat the oven to 350 degrees and line a baking tray with parchment paper.
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7
Put the samosas on the baking tray, lightly brush with melted butter or oil and sprinkle with poppy seeds. Cook in the oven until golden brown.
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8
Serve with a green salad.
