Ingredients

• 200 g - butternut pumpkin, chopped
• 400 g - chicken breast fillets
• 1 medium (200 g) - potato, chopped
• 100 g - bean thread noodles
• 1 tbsp - vegetable oil
• 1 medium (150 g) - onion, chopped
• 2 cloves garlic, crushed
• 2 tsp - curry powder
• 6 sheets frozen ready-rolled puff pastry, thawed
• 1 egg, beaten
• 8 green onions, chopped
• 3 small fresh red chillies, seeded, chopped
• 1/3 cup (80 ml) - lime juice
• 1 tbsp - peanut oil
• 1 1/3 cups - (200g) - unsalted roasted peanuts
• 1 2/3 cups - (400 ml) - coconut milk
• 2 tsp - tamarind concentrate
• 1/2 cup - (125 ml) - water
• 1 tbsp - brown sugar
• peanut oil, for deep-frying

How to Make Noodley Chicken Samosas with Peanut Sambal

• Boil, steam or microwave pumpkin and potato, separately, until tender; drain; mash together in large bowl.
• Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain.
• Chop noodles coarsely; stir into mashed vegetables.
• Heat vegetable oil in medium pan; cook chicken until tender.
• Chop chicken; add to noodle filling.
• Cook onion, garlic and curry powder in same pan, stirring, until onion is soft; add to noodle filling.
• Using a 9.5 cm cutter, cut 4 rounds from each pastry sheet.
• Place rounded tablespoons of noodle filling in centre of each round.
• Brush edges of pastry with a little egg; fold over, pinch edges firmly together to seal.
• Place samosas on tray, cover, refrigerate for 1 hour.
• Heat oil in large pan; deep-fry puffs, in batches, until heated through.
• Drain samosas on absorbent paper.
• Meanwhile blend or process onions, chillies, lime juice, oil, and peanuts until combined.
• Add remaining ingredients to medium pan; stir in peanut mixture. Bring mixture to boil; simmer, uncovered, about 4 minutes or until thickened slightly.
• Serve sauce with hot samosas.