Chicken Rendang Samosa (Serves 6)

Ingredients:

• 1 packet Asian Home Gourmet Indonesian Rendang Curry SpicePaste©
  
• 250g chicken, minced
  
• 1 potato (150g), cut into small cubes
  
• 1 cup (100g)  frozen mixed vegetables
  
• 1 cup (220ml) water
  
• 1 packet frozen spring roll pastry (thawed before use) or filo pastry and cut into 8cm x 20cm
  
• Vegetable oil for deep frying

Method:

1. Heat 1 tbsp oil in a non-stick wok or saucepan on medium heat.  Add SpicePaste and meat; stir fry for 2 minutes.
   
2. Add potato; stir fry for 3 minutes.  Add mixed vegetables and water; stir fry until cooked and dry.  Set aside to cool.
   
3. Put the filling at the end of the pastry and fold the pastry into a triangular shape. Pre heat oil in a saucepan on medium heat.  Fry semosa until golden brown.  Serve hot.