Ingredients
Serves 6
18 sheets Antoniou Fillo pastry
3 tbsp vegetable oil
1 red onion thinly sliced
200 grams sweet potato, diced into small, even cubes cubes
200 grams pumpkin, diced into small, even cubes
450 grams chicken, diced into 3cm pieces
5 tbsp korma curry paste
200 ml coconut milk
½ cup frozen peas
¼ cup coriander, chopped finely
1 cup olive oil
1 beaten egg mixed with 1 tbsp water
¼ cup flaked almonds
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Pre heat your oven to 180 degrees Celsius and line a large baking tray with baking paper.
Heat the vegetable oil in a large pot and fry the onion for 2 minutes until translucent. Add the potato and pumpkin and stir well. Cook for 10 mins until soft.
Add the chicken pieces and allow to cook for another 10 minutes.
Add the curry paste and coconut milk, stir and allow to simmer for 20-25 minutes.
Stir through the peas and coriander and set aside.
Lay one sheet of Filo Pastry on your bench, with the longer edge of the Filo Pastry facing you. Brush with olive oil. Lay another two sheets of Filo on top, brushing each layer with oil. Add 3 heaped tablespoons of the chicken curry to the bottom centre of the fillo, 5cm from the bottom edge. Fold the bottom edge of the pastry over the filling, fold in the sides and roll to form a parcel. Place on baking tray. Repeat with remaining Pastry and filling. Brush egg wash over each parcel, sprinkle with flaked almonds and bake for 20 minutes or until golden.
Serve with pappadums and a side salad.
