Makes 6-8

• 1 tbsp olive oil
• 1 onion, finely chopped
• Thumb sized piece of ginger, grated
• 3 garlic cloves, crushed
• 1 tbsp cinnamon
• 10 cardamom pods, seeds removed
• 1 tsp turmeric
• Cooked chicken, shredded (about 3 breasts worth)
• 300 ml chicken stock (2 cubes)
• 1 tbsp clear honey
• 100g ground almonds
• Juice of ½ an orange
• 85g dried apricots, chopped
• Handful parsley, chopped
• 6 sheets filo pastry
• 1 large egg, beaten.

1. Heat oil in a large saucepan and cook onions, ginger and garlic over a medium heat for 5 mins until soft.
2. Add the cinnamon, the cardamom seeds and the turmeric and stir for 1 minute until fragrant.
3. Add the shredded chicken and stir to coat. Add the stock and season.
4. Cook for a few minutes to reduce the stock a little.
5. Add the honey, almonds, orange juice and parsley and stir well. The mixture should be quite thick. Leave to cool.
6. Heat the oven to 180C.
7. Take each sheet of filo pastry separately, fold it in half, lengthways, and brush all over gently with beaten egg.
8. Add a large spoonful of chicken mix to the right hand corner and fold the bottom over to the side over the chicken. Keep folding along the straight edges until the entire filo sheet is used and you have a samosa shaped parcel.
9. Place them on a baking tray and brush the top with egg.
10. Bake for 25 minutes until golden and crisp.
11. Serve with mango chutney or a similar dip.

I often cook up a whole chicken to use during the week, so this recipe was ideal.

These are ideal for parties; just make more of them, with smaller amounts for mini pasties