First prepare the filling. Rub the chicken breast with sufficient salt and pepper.

Heat butter and cook the chicken on both sides till done. Drain out, allow to cool and shred.

In the same butter - add more if needed - fry the garlic. Saute the onion for a couple of minutes.

Add the cheese, chicken and olives and toss. Adjust seasoning. Take off the heat.

Preheat oven to 180 degrees. Grease a tart pan.

Whisk the eggs, milk and seasonings.

Dip one samosa sheet and layer on one side. Dip the next and layer on the side overlapping. Use around 6-7 sheets to layer the bottom. Allow the sides to overlap out.

Spread the filling in. Top with the rest of the samosa sheets on top. Seal the sides by pinching it in and pour the remaining egg mixture on top to seal the sides.

Bake for 25 minutes. Run under the grill for two minutes just for a dark shade.

Flip onto a plate and serve warm for tea time, with ketchup or hot sauce.