Chicken tandoori parcels

Preheat oven to 200C fan-forced. Line an oven tray with baking paper.
Cut each pastry sheet into four squares. Place 1/4 cup cooled chicken mixture in the centre. Bring two diagonally opposite corners together and press to seal, then lift a third corner and press to join in the centre, then press the diagonal joins together. Lift the fourth corner and press to join to the centre, then press the diagonal joins together.
Repeat with remaining squares and filling. Place parcels on lined tray. Brush the tops with beaten egg. Bake for 15-18 minutes until golden.

+ 5 hrs refrigeration.

You can make the chicken mixture a few days ahead of time, and fill the parcels up to a day ahead, then you just need to bake them.

I used a simple supermarket tandoori paste in a jar. There are plenty of recipes online if you want to get fancy and make your own.

Serve with natural yoghurt and mango chutney for dipping.

Recipe and photo by Greer Worsley.

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