| 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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