Curried Chicken Pies

Although we had Indian during the week to celebrate Noel's birthday I had menu planned a quick and easy Curried Chicken Pie to ensure we ate at a normal time.

I have never used coconut milk powder before (which can be found in the Asian/International section of the supermarket near the tinned coconut milk).  Even though it was a curry pie the curry sauce was creamy like a asian style curry not an indian. The fact that there was no vegetable chopping to be done was an added bonus also.

This dish reminded me of a chicken curry my mam used to cook using curry powder and a can of Cream of Celery Condensed Soup.... it was delish and very comforting.  The crisp and crunchy filo pastry topped this pie off in a way that other pastry wouldn't.  To be honest I believe that any other thick pastry would not have had the same outcome on this dish.

For a dish that only has 9 ingredients it was not only very tasty, but it was so quick and easy. Result:  "You mean we cannot have seconds - please cook again?"

Curried Chicken Pies

(recipe adapted from Weight Watchers Cook It Quick)

Serves: 4

ProPoints per Serve: 10

cooking spray

1 tablespoon olive oil

600 grams chicken breast fillet strips

1 tablespoon curry powder

2 teaspoons cornflour

2 tablespoons coconut milk powder

1 cup chicken stock

2 cups (240 grams) frozen vegetable mix, thawed

6 sheets fresh filo pastry

Preheat oven to 200 degrees Celsius.

Lightly spray 4 x 1.5 cup ramekins or pie dishes.

Heat oil in a large non stick frying pan over medium-high heat.  Add chicken and cook, stirring, in batches, for 2 - 3 minutes or until browned.  Stir in curry powder and cook, stirring for a further 1 minute.  Combine cornflour, coconut milk powder and stock in a jug.  Add to pan and bring to the boil.  Reduce heat to medium and simmer for 3-4 minutes or until sauce thickens slightly.

Remove from heat.  Stir in vegetables.  Spoon mixture evenly into each ramekin or pie dish.

Cut filo pastry sheets in half.  Scrunch up 1 piece of filo at a time and place on top of chicken curry mixture, using 3 pieces of filo per serve.  Spray with cooking spray.

Bake in oven for 12 -15 minutes or until pastry is crisp and golden.  Serve.

(click here for a printable version of this recipe)

Red Curry Beef and Vegetable Parcels

I was chasing something tasty for dinner and for some reason Thai keeps popping into my mind.  The kids didn't want a curry so I had to think about making something kid friendly as I really didn't want to cook two meals just to satisfy everyone's wishes.

Knowing I had my favourite Antoniou Fillo pastry in the fridge I set about cooking a parcel with red curry beef and vegetables enclosed.  Win - win... we all love filo parcels and I got to settle my craving for Thai food.

Easy to make as I used a premade red curry paste.  Lots of vegetables in the mix and a thick sauce ensured  that this parcel was filling, tasty yet delicate.  In fact the family were upset that I had only made 4!!

Red Curry Beef and Vegetable Parcels

Serves: 4

ProPoints per serve: 11

cooking spray

500 grams lean beef strips

1 onion, thinly sliced

3 medium carrots, cut into thin batons

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

1 bunch brocolini, trimmed and halved

3 tablespoons Thai Red Curry paste

1 x 375ml Carnation Light and Creamy Coconut Flavoured Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

8 sheets Antoniou Fillo pastry

Preheat oven to 180 degrees Celsius.

Spray a large frying pan or wok with cooking spray.  Cook beef strips in batches until browned but not overcooked.  Remove from pan to a plate.  Repeat with remaining batches.

Respray pan and cook carrots and onions over medium for 3 - 5 minutes or until tender.  Add a little water to the pan to assist in cooking not burning.  Add capsicums and cook for a further 5 minutes.  Add broccolini and cook for a further 2 minutes.  Stir in the red curry paste and the evaporated milk ensuring all is combined.  Mix together the cornflour and water.  Add to pan and stir until slightly thickened.  Remove from heat and allow to cool.

Once mixture has cooled slightly drain of some of the sauce to keep for later.

Using one sheet of pastry at a time.  Lay one sheet on a bench or pastry board and spray with cooking spray.  Top with a second sheet of pastry.  Place one quarter of mixture towards one end of the pastry, fold ends over to enclose, spray edges with cooking spray and roll up to form a parcel.  Repeat with remaining pastry and mixture.

Place on a foil lined baking tray and spray all over with cooking spray.  Cook in oven for 20 - 25 minutes until golden and cooked through.

Warm remaining sauce and serve with parcels.

(Click here for a printable version of this recipe)

Chicken Corn and Broccoli Pies

From such a heat wave to a cold snap here in Melbourne comfort food was on the menu last night.  All rugged up in our winter woolies it was nice to sit down to a warm homestyle pie full of creamy goodies hidden under a crunchy and light filo pastry lid.

These individual pies are a complete meal in themselves and very filling.  Using the filo pastry reduces the fat content dramatically but you could use puff pastry for a more tradition crust.

Chicken Corn and Broccoli Pie

Serves: 6

ProPoints per serve: 9

cooking spray

750 grams chicken breast, fat removed, diced

1 leek, thinly sliced

2 garlic cloves, crushed

1/2 cup dry white wine

2 cups chicken stock

2 tablespoons dijon mustard

1 tablespoon dried thyme leaves

1 1/2 cups corn kernels

2 cups broccoli florets

2 cups skim milk

1/4 cup water

2 tablespoons cornflour

freshly ground black pepper

12 sheets filo pastry

Preheat oven to 180 degrees Celsius.

Spray a large non stick saucepan with cooking spray and cook chicken in batches over high heat until browned, remove to a plate.  Repeat with remaining chicken.

Respray saucepan with cooking spray and cook leek for 5 minutes or until softened.  Add garlic and cook for a further 2 minutes.

Add wine, simmering until liquid has almost evaporated.

Add stock, mustard, dijon mustard, chicken, broccoli and corn to saucepan.  Simmer for 5 minutes.  Add milk and combined water and cornflour.  Stirring well to combine.  Continue to simmer for 5 minutes or until sauce has thickened.  Season to taste with freshly ground black pepper.

Divide mixture amongst 6 ceramic pie dishes.  Spray 1 sheet of filo pastry with cooking spray and scrunch together gently, placing on top of half the pie dish.  Repeat with a second piece of filo pastry and cover the other half of the pie dish.  Continue placing two sheets of pastry on each pie.

Bake in oven for 15 minutes or until pastry is golden and filling heated through.

(click here for a printable version of this recipe)

Satay Pork Parcels

Along with the Mexican Chicken Sausage Rolls Alex and I made Satay Pork Parcels.

These were nice, not unsimiliar to a samosa but a different flavour.  The satay sauce combined with the pork mince and lots of vegetables went down a treat.

Using the filo pastry made them light and delicate, a nice lunchtime treat and these would be perfect as an entree or even finger food.

Satay Pork Parcels

Serves: 28

ProPoints per serve: 2

500 grams pork mince

4 spring onions, finely sliced

1 zucchini, grated

2 carrots, grated

1 red capsicum, finely diced

1/2 cup satay sauce

1 teaspoon curry powder

1 tablespoon soy sauce

2 teaspoons sesame oil

14 sheets Antoniou fresh filo pastry

cooking spray

Preheat oven to 200 degrees Celsius.

Combine pork, spring onions, zucchini, carrots, capsicum, satay sauce, soy sacue and sesame oil in a large bowl.  Mix well to combine.

Taking one sheet of pastry at a time, place first sheet on pastry board or work bench and spray with cooking spray.  Top with a second sheet.  Cut equally into 4 rectangles.  Place a spoonful of mixture in the closest corner of each sheet to you.  Working with one pastry at a time fold over mixture in a triangle shape down the length of the pastry until all folded.  Continue with remaining pastry and mixture.

Place on a baking tray and spray with cooking spray.  Cook for 15 - 20 minutes or until golden brown and cooked through, turning once during cooking.

(click here for a printable version of the recipe)

Creamy Chicken, Mushroom and Corn Parcels

As a lover of pastry I have been craving pastry for a few weeks now. So to satisfy my pastry craving I decided to make some filo parcels for dinner last night.

The filling was creamy and tasty with a somewhat homestyle country taste and smell about it - nothing fancy infact quite plain Jane but it was delish. A mixture of chicken, mushrooms and corn bound togther with a creamy sauce laced with a hint of mustard and thyme.... typing this I could eat another one right now!

Creamy Chicken, Mushroom and Corn Parcels

Serves: 4
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillets, diced
1 brown onion, diced
200 grams button mushrooms quartered
2 cloves garlic, crushed
1/2 bunch fresh thyme
1 tablespoon wholegrain mustard
1 cup chicken stock (made with stock powder)
1/2 cup skim milk
2 tablespoons cornflour
2 tablespoons water
1/2 cup canned corn kernels, drained
salt
freshly ground black pepper
12 sheets filo pastry
1 tablespoon sesame seeds (optional)

Coat a large frying pan with cooking spray and cook chicken, onion, mushrooms and garlic until chicken is browned and just cooked.

Add thyme, mustard and chicken stock. Bring to the boil stirring and reduce heat to simmer for 5 minutes.

In a small jug combine milk with cornflour, mixing well. Add to chicken mixture and stir until thickened slightly. Stir through corn and season to taste with salt and pepper. Remove from heat and allow to cool.

Preheat oven to 180 degrees Celsius.

Working with one sheet of pastry at a time place first sheet on your workspace longways away from yourself. Spray with cooking spray and place another sheet on top. Repeat this with the third sheet of pastry.

Place a quarter of the chicken mixture at one end of the pastry, fold over ends and roll to enclosed. Place on a prepared oven tray. Repeat to make four parcels.

Spray parcels with cooking spray and sprinkle with sesame seeds.

Cook in oven for 15 - 20 minutes or until heated through and the pastry is golden.


(click here for a printable version of this recipe)

Lamb and Rosemary Parcels

Still experimenting with the new ProPoints values and converting recipes is keeping me quite occupied but I must say loving the whole concept behind the new Weight Watchers Program.

Last night's meal of Lamb and Rosemary Parcels fit perfectly into the new plan and we all enjoyed them.

Wrapped in filo pastry the lamb and gravy mixture was comforting and the rosemary added flavour considering there were no real pan juices to use, if you know what I mean? (I find gravy powder mixed with water very bland.)

I guess very similar to a pie, you could easily add extra vegetables such as carrots and peas to turn into a filling pot pie. Now we are talking definite comfort food!!

Lamb and Rosemary Parcels

Serves: 4
ProPoints per serve: 10

cooking spray
600 grams lean lamb strips
1 brown onion, diced
2 tablespoons fresh rosemary, roughly chopped
freshly ground black pepper
3 tablespoons gravy powder
2 cup water
12 sheets filo pastry

Spray a frying pan with cooking spray and over high heat cook lamb strips in batches for 2 - 3 minutes or until sealed. Remove to a plate.

To the same pan fry the onion over a medium heat until soft. Add the rosemary and season with freshly ground black pepper.

In a large jug mix together the gravy powder and water. Add to pan stirring continuously until mixture thickens. Add lamb and stir well. Remove from heat. Strain most of the gravy mixture from the lamb using a sieve and reserving the gravy. Allow lamb to cool slightly.

Preheat oven to 180 degrees Celsius.

Working with one sheet of filo at a time, lay first sheet on a flat surface and spray with cooking spray. Top with a second sheet and spray with cooking spray also. Then put a third sheet on top. With the pastry facing longways from you place 1/4 of the cooled lamb mixture near the end. Fold the top end of the pastry over the mixture. Fold both the short sides over the mixture to enclose filling. Spray edges with cooking spray and roll up into a parcel. Continue with remaining parcels.

Place on a lined oven tray and cook fro 20 minutes or until pastry is golden and filling warm.

Reheat gravy and serve with parcels.

(click here for a printable version of this recipe)

Chicken Pomodoro Parcels

This is a recipe that I knew I was going to cook - you know the recipe that from the minute you turn the page of the cookbook and look at the picture you have been tempted.

Not only do we love using filo pastry but the combination of ingredients to make the parcel filling was enticing, of course it was it has spinach!

This was an easy meal to make and with very few ingredients to the outcome was amazing not to mention that they are quite filling.

Chicken Pomodoro Parcels

(recipe adapted from Symply Too Good To Be True #6)

Serves: 4

Points per serve: 5.5

2 x 240 gram skinless chicken breast fillets

1 cup baby spinach leaves

6 x 97% fat-free cheese slices

100 grams 97% reduced fact semi sundried tomatoes

8 sheets filo pastry

cooking spray

1 teaspoon sesame seeds (optional)

Preheat oven to 180 degrees Celsius.

Flatten each chicken breast until double in size. Spread spinach leaves over each breast evenly. Cut each cheese slice in half then lay 6 halves along the centre of each chicken breast. Arrange tomatoes over the top of the cheese. Carefully lift widest edge of the chicken breast over the filling tightly making sure filling is secure inside the chicken breast roll. Cut each breast in half to give 4 seperate rolls.

Lay 1 sheet of filo on the bench with the narrow side facing you. Spray with cooking spray then place a second sheet of filo on top. Re-spray top with cooking spray then place 1 chicken roll on the pastry about a quarter of the way down the sheet, then roll the pastry over the top of the chicken so it is just covered. Fold the left and right side of the pastry over the chicken breast and spray with cooking spray. Continue rolling to form a parcel. Repeat to make 3 more parcels. Spray tops of each parcel with cooking spary and sprinkle with sesame seeds if using.

Place onto a large lined baking tray and bake for 30 minutes.


(click here for a printable version of this recipe)

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.

(click here for a printable version of this recipe)

Mexican Beef Parcels

Before I begin, I have just remembered that I didn't tell you about our recent trip to the cinema, Gold Class I might just add, thanks to Magnum Ice Creams and the upgrade coupon. So naturally we bought 4 boxes of ice creams to get the four coupons as we thought it would be great to take the kids as a special treat. Now I think they are addicted to Gold Class as they already asked when they could go there again and that was before the movie started!! Once they had enough of raising and lowering their seats and settled, they were amazed that the drinks that we ordered in the foyer were then delivered by a waitress just as the movie started. So what movie did we see?

Julie and Julia, of course! And I loved it. I must say at times I sensed several pair of eyes glancing at me with the look of "OMG you are so like that at home when you are blogging!!" Funny enough until I came across the world of food bloggers I thought I was the only crazed one obsessed by food! The movie enthralled me, not only about Julie and her blogging (my hobby turned obsession also) but admired Julia Childs for the determination and the steps she took to get her book publish all those years ago, years before computers and email. It's a movie I would recommend

So now for the food blogging part of this post...

I have confessed before that I adore filo pastry as it is so versatile and can be used for both sweet or savoury foods. Filo pastry is also good for the weight watcher and it contains far less fat than that of puff or shortcrust pastry.

These Mexican Beef Parcels are always a hit in our house, in fact any filo parcel always goes down well. I guess you could say they are somewhat a flavoured cheat's meat pie although it's not filled with stewed beef and gravy! And overall much better for you.

The trick to making the perfect parcels is first to ensure that the meat beef isn't tough after it's been cooked in the oven is only to flash fry it in the beginning. Do not over cook it at the frying stage, even if it's not completely browned or it will be unenjoyable in the parcel. Remember while the parcel is cooking so is the meat. Also when assembling each parcel make sure that the filling is cool. If it's even too warm the parcel will be very hard to wrap up.

Mexican Beef Parcels

Serves: 4
Points per serve: 6

cooking spray
500 grams beef strips
1 onion, diced
1 carrot, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
1 packet taco seasoning
1/2 cup water
1 400g tin diced tomatoes
8 sheets filo pastry
sweet paprika to garnish, optional

Spray a frying pan with cooking spray and flash fry beef in batches for 1 -2 minutes. Transfer to a plate.

Recoat the frying pan with cooking spray and cook onions, carrots and garlic for 5 minutes or until softened. Add capsicums and cook for a further 5 minutes. Stir in the taco seasoning and water until fully combined. Add the tomatoes, mix well and simmer for 10 - 15 minutes or until sauce has thickened. Remove from heat and allow to cool.

Once sauce mixture is cooled stir through the beef strips.

Preheat oven to 180 degrees Celsius.

Place one sheet of filo pastry on a board or work bench with the smaller side closest to you and spray with cooking spray. Cover with a second sheet of pastry. Place 1/4 of beef sauce mixture at one end of the pastry rectangle. Fold over both edges, spraying the folded area down the length of each side and then roll up to enclose filling. Repeat until all 4 parcels have been made. Place on a foil lined baking tray and spray with cooking spray. Sprinkle with sweet paprika, if using.

Cook in oven for 15 minutes or until cooked through and pastry is golden.


(click here for a printable version of this recipe)

Curried Lamb and Vegetable Parcels

To be honest I was really struggling with what to cook for dinner last night, especially as I had bake Carrot, Pineapply and Zucchini Cake in the afternoon!! I hate the feeling when searching through umpteen cookbooks and still having no idea what to cook afterwards... and of course as time was now ticking away and it was getter later it was time to invent something.

So last night's dinner was going to have to be a fridge and pantry raid.......

On hand (always) in our fridge is Antoniou Filo Pastry. It's not frozen therefore its ready to use. I love using filo pastry, even though it can be fiddly. It is great for people looking for healthier alternatives to puff or shortcrust pastry and can be used for so many dishes, savoury or sweet.

Another love of mine, and a permanent resident in our pantry, is S&B Golden Curry Mix. It is a Japanese curry, a premade roux that is bought in blocks resembling chocolate. It is one of the easiest curries to make, great for a quick meal and has a unique taste - quite unlike an Indian or Thai style curries. I know that Kevin over at Closet Cooking used a similar curry block for his recipe Kare (Japanese Curry). The curry blocks come in mild, medium or hot. We use the hot block, which to us isn't that hot.

Having some lamb strips, a packet of filo pastry, a block of curry this is what I came up with - Curried Lamb and Vegetable Parcels.

Curried Lamb and Vegetable Parcels

Serves: 8
Points per serve: 8

cooking spray
500 grams lamb strips
1 onion, diced
1 carrot, peeled and diced
100 grams of broccoli, cut into small florets
1 red capsicum, diced into 2 cm pieces
4 ounces japanese curry roux
3 cups water
16 sheets filo pastry

Heat oven to 180 deg C.

Coat a large non-stick frying pan with cooking spray and cook half of the lamb until sealed and browning. Transfer to a plate and continue with remaining lamb.

To the same pan add the onion and the carrots. Cook stirring for 5 minutes or until tender. Add broccoli and capsicum. Continue to cook for a further 2 minutes. Add the water. Chop the curry roux into small pieces and add to the pan, stirring continually until completely dissolved. Bring to the boil, reduce heat and simmer for 5 minutes. Stir throught the lamb until completely coated by the curry sauce. Remove from heat and strain sauce into a small saucepan. Allow meat mixture to cool (almost completely) before assembling parcels.

Place one sheet of filo on the bench and spray with cooking spray. Cover with a second sheet. Lay sheet with the longest side going up and down. Place 1/8th of the lamb mixture on the filo at one end, laying mixture across the smaller width. Top with 3 tablespoons of curry sauce to moisten, you could use more but be careful not to use too much or it will be hard to roll your parcel but at the same time you don't want the filling to be too dry. Fold over sides lenghtwise to enclose mixture and roll up completely firmly but not too tight. Continue with remaining filo and lamb mixture.

Place on a foil lined baking tray. Spray parcels with cooking spray. Bake in oven for 15 - 20 minutes or until pastry is golden and filling is hot.

While parcels are cooking, reheat curry sauce and serve with parcels.