1 dash of olive oil
2 chicken breasts
Salt & Pepper
½ bunch of wild garlic (1 large handful)
160g tomme goat
8 sheets of filo pastry
Peel and finely chop the onion, fry with a dash of olive oil in a pan and let sweat gently to melt.
Meanwhile, finely chop the chicken breasts into cubes, then add the diced onion, brown. When the chicken is cooked, set aside, and allow to cool. Season with salt & pepper.
Preheat oven to 180°C.
Finely chop the wild garlic, cut the tomme goat into small cubes.
When the chicken has cooled down add wild garlic and cheese. Mix.
For the samosas: grease a filo pastry using a brush, cut in half (lengthwise), fold each strip in half, lengthwise. Place a tablespoon of stuffing on one end and bring the tip of the leaf over the stuffing to form a triangle.
Fold over the triangle on itself several times.
Bake 15 minutes at 180°C. At 2/3 of cooking time turn the triangle to brown both sides.