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 (1/2in) 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 GH Kitchen 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 (1/2in) 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time