Filo turnovers with chicken, almonds and cinnamon
Serves 4 as a starter
- 75g butter
- 250g boned chicken thigh
- 1 red onion, very finely chopped
- 1 garlic clove, finely chopped
- 50g grilled or roasted almonds, roughly chopped
- pinch of cinnamon
- 1 rounded teaspoon turmeric
- 1 teaspoon icing sugar
- 1 egg, beaten
- optional: chilli powder or cayenne pepper
- 6 sheets frozen filo pastry
- equipment: pastry brush, 1 sheet baking paper
Heat 25g butter in a small frying pan or casserole and fry the boned chicken thigh together with the chopped onion over a low heat, lid slightly ajar. After 12 minutes the chicken will be done. Remove and cut into small pieces. Return to the pan with the garlic. Fry for 2 minutes then add almonds, cinnamon, turmeric, icing sugar and salt. Add the egg and mix until set. Remove from the heat and taste for salt, chilli pepper and cinnamon.
Defrost the sheets of filo pastry as indicated on the package. Cover with a damp tea towel until ready to use.
Preheat the oven to 200ºC. Melt the rest of the butter. Lay 1 sheet of filo pastry on the worktop and brush generously with the melted butter. Cover with a second sheet and repeat, followed by a third sheet. Cut in half twice so you have 4 squares. Put 1/8 of the filling on each square and fold over to make a triangle. Press down the edges and brush the tops generously with butter.
Repeat with the remaining filo pastry and filling. Put the turnovers on a baking sheet covered with baking paper and bake for about 15 minutes, until golden.