| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sainsbury10 | 2 | servings | |
INGREDIENTS
| 50 | g | Flaked almonds; (2oz) |
| 2 | Roasted; cooked chicken | |
| ; breasts, skin | ||
| ; removed and chopped | ||
| ; into small chunks | ||
| Finely grated rind of 1 lemon | ||
| 2 | tb | Finely chopped parsley |
| 2 | tb | Fresh double cream |
| Salt and freshly ground black pepper | ||
| 50 | g | Butter; melted (2oz) |
| 8 | Sheets filo pastry | |
| 2 | ts | Cinnamon |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the flaked almonds on a baking tray and place in the preheated oven for 2-3 minutes until golden. Mix the chicken, lemon, parsley, almonds and cream together and season to taste. To assemble the parcels unroll the filo pastry, brush each sheet with melted butter and sprinkle with cinnamon, repeat so there are four sheets for each parcel. Cut the filo pastry into two 12cm (5 inch) squares, discarding the excess. Divide the chicken mix in two and place in the centre of each square, gather up to form a money bag shaped parcel. Brush the parcel with melted butter. Place the parcels onto a greased baking tray and place in the preheated oven for 20 minutes until they are golden brown. Serve hot with a green salad and harissa (a spicy Morrocan condiment). Converted by MC_Buster. NOTES : A filo pastry parcel flavoured with lemon, parsley and cinnamon. Converted by MM_Buster v2.0l.
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