These samosas are definitely a savory surprise! Golden and flaky on the outside, they reveal a delicious array of flavors that are sure to please!
Ingredients:
4 tbsp FRENCH'S® Bold n' Spicy Brown Mustard
2 Frozen puff pastry sheets, thawed
4 Boneles, skinless chicken thighs
2 tbsp Extra virgin olive oil
1 cup Red onion, minced
1 cup Goat cheese, crumbled
2 Tomatoes, chopped and drained
2 cup Arugula, chopped
1 tsp salt
1 tsp pepper
Directions:
Preheat oven to 400 degrees, with rack in the center position.
Slice each sheet of puff pastry into four squares of equal size. Place all eight squares on a large, nonstick cookie sheet, keeping the edges from overlapping. Bake for 10 minutes and set aside.
Meanwhile, in a large skillet on medium-high heat, cook chicken, sprinkled with salt and pepper, in olive oil, covered, for 25-30 minutes, or until done. Set aside to cool slightly.
Saute the onions on high heat for five minutes and set aside.
Using two forks to pull the meat apart, shred the cooked chicken thighs.
Spread a tablespoon of mustard onto the center of each puff pastry square.
Distribute equal amounts of the onions, goat cheese, tomatoes and arugula onto the center of each puff pastry square.
Handling one square at a time, fold each side of the square over until overlapping. Pinching opposite ends, flip over onto the cookie sheet and tuck those ends under. Repeat with each square.
When all of the squares have been filled and folded, cook them for 10-15 minutes or until the puff pastry is light golden brown. Serve immediately.
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