Chicken curry samosas

1. Drain the vegetable jar, then rinse. Peel the mango and cut the flesh into cubes. Pour into a bowl.

2. In a bowl, combine the spring roll dipping sauce , 1 lemon juice, 1 clove of garlic, peeled and crushed, and 2 tablespoons of powdered sugar. Pour this sauce over the vegetables, mix and refrigerate.

3. In a bowl, put 400 g of chopped chicken, 1 tablespoon of fish sauce, 1 teaspoon of chili puree, curry, 4 sprigs of fresh mint, 1 clove of garlic and 1 onion, peeled and chopped. Mix everything.

4. Cut the puff pastry into squares of 8 cm. Place the stuffing in the center, fold the sides, seal with your fingertips.

5.  Cook the samosas in a wok with hot oil. When they are golden, drain on paper towels. Serve with salad and mint leaves.

Our cooking tip: You can replace chicken by ham.

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