Name: Chicken Tandoori Parcels recipe
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 8
Ingredients: 82.50 ml tandoori paste; 82.50 ml plain yoghurt; 600g chicken thigh fillets; 20.00 ml olive oil; 1 tomato, diced; 2 sheets puff pastry, defrosted; 1 egg, beaten

by Greer Worsley Last updated on 11/11/2022

Make a simple chicken tandoori mixture and use it as a filling for these delicious puff pastry parcels. - Greer Worsley

Ingredients

1/3 cup tandoori paste
1/3 cup plain yoghurt
600g chicken thigh fillets
1 tbsp olive oil
1 tomato, diced
2 sheets puff pastry, defrosted
1 egg, beaten

Method

Step 1

In a medium non-reactive bowl, mix together tandoori paste and yoghurt. Trim chicken and chop into a 1-2cm dice. Place in the bowl with the tandoori paste mixture and stir to coat. Cover and marinate for 4 hours or overnight.
Step 2

Heat oil in a saucepan and add chicken, including marinade. Stir for 1-2 minutes until sealed. Add tomato and 1 cup water. Bring to the boil, then reduce heat, cover and simmer for 25 minutes until sauce is reduced and thick, checking occasionally and adding more water if required. Season well with salt and pepper. Transfer to a bowl and refrigerate until cold.
Step 3

Preheat oven to 200C fan-forced. Line an oven tray with baking paper.
Step 4

Cut each pastry sheet into four squares. Place 1/4 cup cooled chicken mixture in the centre. Bring two diagonally opposite corners together and press to seal, then lift a third corner and press to join in the centre, then press the diagonal joins together. Lift the fourth corner and press to join to the centre, then press the diagonal joins together.
Step 5

Repeat with remaining squares and filling. Place parcels on lined tray. Brush the tops with beaten egg. Bake for 15-18 minutes until golden.