Chicken and Mashed Potato Samosas

Start by adding the chicken breasts to a large pot filled with boiling water where the peeled potatoes are cooking.

Cover the pot and let everything cook for 15 minutes.

After this time has passed, drain all the water, transfer the chicken to a medium bowl and shred it using 2 forks.

Add the potatoes we cooked and mash everything thoroughly until it turns into a smooth purée.

Next, add a drizzle of olive oil, season with the salt, a pinch of black pepper, the garlic powder, the onion powder, the sweet paprika, the turmeric powder and the dried parsley. 

Add the red onion chopped into small cubes, the cream cheese and mix everything thoroughly until it is well combined.

Then take a portion of this filling, add it to a strip of phyllo dough and fold it, shaping it into a triangle. 

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the dough triangles with the filling and fry them until golden brown.

Serve them with a sauce of your choice.