Wednesday, September 15, 2010

Tandoori Chicken Parcels

Last night I had planned Apricot and Ginger Chicken Stirfry but both kids turned their nose up at that decision and and after the busy day I had at work there was no way I was going to be cooking two seperate meals. So driving home I was thinking what is something that we would all enjoy and then "bingo" - pies! But not a plain jane pie I wanted to make something different, of course!

Knowing that I had all the right ingredients to make a 'cheats' tandoori chicken and that I also had filo pastry in the fridge I decided on these Tandoori Chicken Parcels and they were a hit! Not only did they taste great but they were very easy to make. I didn't precook the filling as I didn't want it to dry out too much and thankfully the filling was very most and full flavoured.

Served with a light salad, some mint raita and some mango chutney the room silenced as we ate!

Tandoori Chicken Parcels

Serves: 4
Points per serve: 7

200 grams low fat natural yoghurt
2 tablespoons tandoori paste
500 grams chicken breast fillet, diced
12 sheets Filo Pastry
cooking spray
2 tablespoons sesame seeds

In a large bowl mix together the yoghurt and tandoori paste until smooth. Add the chicken, stirring to mix well. Allow to marinate for at least 30 minutes or longer if time permits.

Preheat oven to 180 degrees Celsius.

Lay one sheet of pastry on a large chopping board or bench and coat with cooking spray. Lay a second sheet on top and spray again with the cooking spray. Lay a third sheet on the other layers. Place a quarter of the tandoori chicken mixture towards one end of the pastry. Fold over end and two sides to desired shape, respray edges and fold to enclose. Place on a lined baking tray. Repeat until all four parcels have been made.

Spray all four parcels with cooking spray and sprinkle with sesame seeds. Cook in the oven for 25 - 30 mintures or until pastry is golden and chicken is cooked through.


Jess said...

They look really good, and so low in points for a pie

Jo said...

This looks great - I'm going to give it a go with korma paste instead, yum!

Hannah said...

I love this idea! I've used tandoori paste to make mashed-potato-topped pies, but never filo parcels. Yum!

Pam said...

Wow - this recipe looks fantastic.

Jo said...

FYI, I made this on Monday night, using mountain bread instead of filo,and korma instead of tandoori, and they were amazing. Will definitely be adding to my meal plan.

Thanks for the inspiration

Jo said...

No problems Jo glad I could inspire.. lol!!

Korma would be nice also - korma is my kids favourite curry sauce.