Chicken And Chorizo parcels

• Meat

  • 2 Chicken breasts, cooked
  • 75 g Chorizo, spicy

• Produce

  • 1 Onion
  • 1 small handful Parsley, fresh
  • 1 Red chili
  • 1 Sweet potato, large

• Baking & Spices

  • 1 Poppy seeds

• Oils & Vinegars

  • 1 Sunflower oil

• Bread & Baked Goods

  • 7 sheets Filo pastry

Found on threekidsandcountingthepennies.com

Description

Ingredients

• sunflower oil
• 1 onion, finely sliced
• 1 large sweet potato, around 250g (8oz) peeled and chopped into 1cm cubes
• 1 red chili, de-seeded an finely chopped
• 2 cooked chicken breasts, shredded
• 75g (3oz) spicy chorizo, finely chopped
• small handful fresh parsley, finely chopped
• 7 sheets filo pastry
• poppy seeds for sprinkling

Directions

• Preheat the oven to 180C/350F. Brush two baking sheets with a little of the oil.
• Heat 1 tbsp of oil in a large pan, add the onion and sweet potato and cook on a medium heat for around 15-20 minutes, until just tender and golden. You may need to add a splash of water if it gets too dry.
• Add the chili, chicken and chorizo and cook for 2 minutes more.
• Season to taste and add the parsley.
• Brush the top of a sheet of filo with oil, then fold in half length ways. Spoon 1/7 of the mixture about 5cm in from one end and then pull a corner of the pastry over to form a triangle, continue to flip the triangle over along the strip until it is all used.
• Place on the prepared baking tray, brush with oil and sprinkle with some poppy seeds. Repeat 6 more times.
• Bake the parcels in the oven for 20-25 minutes, until crisp and golden.