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

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Method:

1. 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.

2. Meanwhile, prepare the dipping sauce. Place all the ingredients in a small saucepan and heat gently, stirring until the sugar is dissolved.

3. Bring to the boil and remove from the heat. Leave until cold and transfer to a small serving bowl.

4. 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.

5. 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.