Chana magaj fridge tart

1. Combine the chicken mince, lemongrass, coriander, lime zest and juice, spring onion, salt, chilli, honey and ginger.
2. Separate the samoosa wrappers, keeping them covered with a damp cloth to prevent them from drying out. Place a wrapper on your work surface, folding over one corner into a triangular shape. Turn over and add a spoonful of the chicken mince mixture. Fold over the next corner into a triangle shape.
3. Use your finger to brush the edges with water, then fold over and seal the samoosas with the egg. Deep-fry until golden brown. Serve with the sambal.
Cook's note: These chicken samoosas are delicious with the papaya sambal.
Photographs: Jan Ras
Food assistant: Emma Nkunzana
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