Chicken and Chorizo Parcels

Name: Chicken and Chorizo Parcels
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tbsp. sunflower oil, plus extra to brush; 1 onion, finely sliced; 1 sweet potato, about 250 g (9oz), chopped into 1cm (½in) cubes; 1 red chilli, deseeded and finely chopped; 2 cooked chicken breasts, finely chopped; 75 g (3oz) chorizo, finely chopped; Small handful fresh parsley, finely chopped; 250 g pack filo pastry (6 sheets); 1 tbsp. poppy seeds; Sweet chilli sauce, to serve

Olives, chorizo and sherry add plenty of Spanish flavour to chicken thighs in these delicious parcels.

By The Good Housekeeping Cookery TeamPublished: 08 November 2011

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Food, Cuisine, Serveware, Finger food, Dish, Ingredient, Tableware, Drinkware, Baked goods, Dishware,

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

1 Tbsp. sunflower oil, plus extra to brush
1 onion, finely sliced
1 sweet potato, about 250 g (9oz), chopped into 1cm (½in) cubes
1 red chilli, deseeded and finely chopped
2 cooked chicken breasts, finely chopped
75 g (3oz) chorizo, finely chopped
Small handful fresh parsley, finely chopped
250 g pack filo pastry (6 sheets)
1 Tbsp. poppy seeds
Sweet chilli sauce, to serve

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Heat oil in a frying pan and fry onion and sweet potato for 15-20min over a medium-high heat until golden and just tender. Add a splash of water if mixture looks too dry.
2. Step 2
  Add chilli, chicken and chorizo and fry for 2min. Stir in parsley, then check seasoning. Tip mixture on to a plate to cool.
3. Step 3
  Brush the top of a filo sheet with oil, then fold in half lengthways to make a long strip. Place a sixth of the filling about 5cm (2in) from one end, then pull a corner of the pastry over it to make a triangle. Flip triangle over and over along the strip until all the pastry is used and you have a neat triangular parcel. Transfer to a baking sheet and brush with oil. Repeat with remaining filo sheets and filling. Sprinkle parcels with poppy seeds.
4. Step 4
  Cook for 25min or until crisp and golden. Serve with chilli sauce.

Per Serving:

Calories: 267
Total carbs: 34 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 2 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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