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Ingredientes
- 50 gm Flaked almonds, (2oz)
- 2 x Roasted, cooked chicken breasts, skin removed and minced into small chunks Finely grated rind of 1 lemon
- 2 Tbsp. Finely minced parsley
- 2 Tbsp. Fresh double cream Salt and freshly grnd black pepper
- 50 gm Butter, melted (2oz)
- 8 sht filo pastry
- 2 tsp Cinnamon
Direcciones
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Place the flaked almonds on a baking tray and place in the preheated oven for 2-3 min till golden brown.
- Mix the chicken, lemon, parsley, almonds and cream together and season to taste.
- To assemble the parcels unroll the filo pastry, brush each sheet with melted butter and sprinkle with cinnamon, repeat so there are four sheets for each parcel.
- Cut the filo pastry into two 12cm (5 inch) squares, discarding the excess. Divide the chicken fold in two and place in the centre of each square, gather up to create a money bag shaped parcel. Brush the parcel with melted butter.
- Place the parcels onto a greased baking tray and place in the preheated oven for 20 min till they are golden. Serve warm with a green salad and harissa (a spicy Morrocan condiment).
- NOTES : A filo pastry parcel flavoured with lemon, parsley and cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 2 servings | |
| Calories 492 | |
| Calories from Fat 336 | 68% |
| Total Fat 38.17g | 48% |
| Saturated Fat 16.94g | 68% |
| Trans Fat 0.17g | |
| Cholesterol 143mg | 48% |
| Sodium 260mg | 11% |
| Potassium 417mg | 12% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.49g | 0% |
| Protein 31.71g | 51% |
