Curried Chicken Phyllo Parcels Recipes

CURRIED CHICKEN PARCELS

Curried Chicken Parcels image

This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.

Provided by -Sylvie-

Categories Savory Pies

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 kg frozen puff pastry, defrosted
1 red onion, finely sliced
150 g butternut squash, peeled and cubed
150 g sweet potatoes, peeled and cubed
200 g chicken breasts, cubed
3 tablespoons of korma curry paste
100 ml coconut milk
2 tablespoons fresh coriander, chopped
1 egg
2 tablespoons poppy seeds

Steps:

Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
Add the chicken and fry until browned on the outside and nearly done.
Add the curry paste and coconut milk and simmer for another 10 minutes.
Take the pan of the heat and stir in the corriander.
Roll out the pastry and cut out four 17 centimetre circles.
Divide the filling between the pastry circles.
Beat the egg and brush the edges of the pastry circles.
Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.

Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5

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