Drinks and Finger Food Recipes -
Chicken Parcels
with Sweet and Sour Dipping Sauce
Recipe
Drinks and
Finger Food
Recipes
-
Chicken Parcels
with Sweet and Sour Dipping Sauce Recipe
Ingredients
Makes
24
250 g/8
oz
cooked chicken, minced
50 g/2 oz cooked pork, minced
1 garlic clove, crushed
2
spring onions, chopped
1 tablespoon basil, chopped
1/4 teaspoon
chili powder
1 tablespoon light soy sauce
grated rind and juice of
1/2 lemon
4 filo pastry sheets
4 tablespoons olive oil, plus extra for
greasing
and brushing
Dipping sauce:
50 g/2
oz
sugar
3 tablespoons rice or wine vinegar
1/2 teaspoon salt
1 teaspoon dried
chili flakes
2
tablespoons water
Method:
Place
all the ingredients except the filo pastry
and oil in a bowl and
stir well until combined. Cover and chill
for 1 hour to allow the flavors to develop.
Meanwhile, prepare the dipping sauce. Place
all the ingredients in a small saucepan and
heat gently, stirring until the sugar is
dissolved.
Bring to the boil and remove from
the heat. Leave until cold and transfer to a
small serving bowl.
Cut the filo pastry into
12 cm/5 inch squares. Brush each one with
oil and place a spoonful of the chicken
mixture in the centre. Draw the edges up to
a point and pinch together.
Place
the parcels on a large greased baking
sheet, brush them with oil and bake in a
preheated
oven, 190°C (375°F), Gas Mark 5, for 20-25
minutes until golden and crisp. Serve the
parcels hot with the dipping sauce.