Chicken Tikka Samosas

Preheat the oven to 180°C and line a baking tray with baking paper. In a small bowl combine the paprika, coriander, cumin, garam masala, turmeric, garlic granules, onion granules and a pinch of salt and pepper. Add the diced chicken breast and stir to coat in the spices.

Spray a frying pan with low-calorie cooking spray and set the pan on a medium heat. Add the onion and pepper and fry for 5 minutes. Add the diced chicken breast and continue to fry for 5 minutes until the chicken is cooked through.

Remove the pan from the heat and add the mango chutney, tomato puree and Greek yoghurt. Stir until the chicken is coated and the yoghurt and tomato puree are fully incorporated. Leave to one side to cool slightly.

Take each sheet of filo and cut it in half lengthways. You should now have 6 rectangles approximately 46 x 12 cm.

Spray the first pastry rectangle with low-calorie cooking spray, especially the edges. Use a pastry brush to help spread it out over the pastry sheet.

Divide the chicken mixture into 6 in the pan. Place a sixth of the chicken mixture in the centre of one end of the pastry rectangle.

Fold one corner of the pastry diagonally over to enclose the filling. Press down to seal the edges. Fold diagonally again, and press down on the edges.

Repeat until you reach the end of the pastry rectangle and you have a triangular pastry parcel. Place the samosa seam side down on the lined baking tray. Repeat this process to make the remaining samosas.

Spray the tops of the samosas with low-calorie cooking spray and place in the preheated oven for 20 minutes until golden, turning over halfway through cooking.