Wednesday 24 / April / 2024
Ingredients
1 tbsp vegetable oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 thumb-sized piece ginger, peeled and minced
1 red chilli
2 tsp garam masala powder
1 tsp ground coriander
½ tsp cumin
½ tsp turmeric
¼ tsp chilli powder
3/4 tsp salt
¼ tsp black pepper
1 cup minced chicken
1/2 bellpepper( medium sized)- finely chopped
6 sheets filo pastry
3 tbsp melted butter
1 tbsp finely chopped fresh coriander to garnish
1 tsp chilli flakes to garnish
Preparation
Preheat the oven to 175C.
Heat the oil in a medium frying pan and add the onion. Cook for 2-3 minutes until starting to soften. Add the garlic, ginger, chopped chillies, garam masala, ground coriander, cumin, turmeric, chilli powder, salt and pepper. Fry, stirring regularly for 2 minutes until aromatic.
Add the chicken, and mix together. Cook, stirring regularly, until the chicken is browned and cooked well( about 7 mins). Add in the bellpepper and stir.
Turn off the heat.
Whilst the chicken is cooking, lay the filo sheets out and brush melted butter on top of each sheet.
Layer up the sheets, so you have 2 piles of 3 sheets. Use a cookie cutter to cut out circles.
Take a muffin tin, and brush with melted butter. Fill each hole with a pile of the filo sheets.
Spoon in the chicken mixture.
Place in the oven for 12-15 mins until the filo pastry is crisp and browned.
Remove from the oven and serve hot, topped with a sprinkling of fresh coriander and chilli flakes.
