Chicken and vegetable mini pastillas recipe

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152100 HERO
  • Rating: 4 stars
  • Cost per serving: £1.75
  • 20 mins to prepare and 40 mins to cook Takes: 20 mins to prepare and 40 mins to cook
  • 4 Serves: 4
  • Freezable

Pre-heat the oven to 200°C.

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add the chicken, broccoli and spices to the pan and continue to cook for 5-6 minutes, stirring occasionally.

Meanwhile, brush half of the filo pastry sheets with some of the melted butter. Arrange the non-brushed sheets on top and carefully sandwich together to secure them. Remove the filling from the heat and stir in the parsley. Place the chicken and vegetable filling in the centre of the pastry.

Bring the sides of the pastry over and around the filling to secure into pasty shapes, using any extra melted butter to help secure. Arrange on a lined baking tray and bake for 20-25 minutes until the pastry is golden, crispy and cooked. Remove and arrange on serving plates. Garnish each with some of the sliced chilli pepper and a sprig of coriander leaves.

10 minced beef pasties

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  • 8 sheets filo pastry, kept under a damp cloth
  • 25g butter, melted
  • 50ml olive oil
  • 2 large skinless chicken breasts, finely diced
  • ½tsp ground cinnamon
  • ½tsp ground cumin
  • ½tsp ground coriander
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely diced
  • 1 small red chilli, de-seeded and finely chopped
  • small handful of small broccoli florets
  • 2tbsp parsley, finely chopped
  • 1 red chilli pepper, finely sliced
  • sprigs of coriander leaves, to garnish
  • salt
  • pepper
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Each serving contains
  • Calories 560 28%
  • Sugar 7g 8%
  • Fat 39g 56%
  • Saturates 11g 55%
  • Salt 1.9g 32%
of an adult's Reference Intake amount. Find out more
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