Chicken pastille triangles

Prep 0 h : 15 m
Cook 1 h : 0 m


  • A pinch of saffron threads

    1 tbsp hot water

    2 tbsp olive oil

    4 green onions, finely chopped

    2 cloves of garlic, crushed

    1 tsp ground turmeric

    1 tsp ground ginger

    ½ tsp ground cinnamon

    500g chicken mince

    160g roasted blanched almonds, coarsely chopped

    1 cup coarsely chopped coriander

    1 cup coarsely chopped parsley

    8 sheets filo pastry

    125ml olive oil, extra

    A pinch of ground cinnamon, extra


  • Combine saffron and water in a small bowl; set aside.

    Heat oil in a large frying pan over medium heat and saute onion, garlic, turmeric, ginger and cinnamon until onion softens, about 5 mins.

    Add chicken; cook, stirring, for 3 mins or until chicken browns.

    Season with salt.

    Add saffron mixture; cook for a minute or until water evaporates.

    Transfer the remaining ingredients for the filling and let it cool.

    Preheat oven to 180°C.

    Brush one sheet of pastry with little of the extra oil; cut in half lengthways, top with remaining strips.

    Place ½ cup chicken mixture in a corner of the pastry strip, leaving a 1cm border.

    Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to end of pastry sheet, retaining triangular shape.

    Place on a lightly oiled oven tray, seam side down; repeat with remaining pastry, oil and chicken filling.

    Brush triangles with a little more oil; dust with extra cinnamon.

    Bake for 50 mins or until browned lightly. Serve with yogurt, lemon wedges and coriander.

    Drain on paper towels.

    Scatter herb mixture over trout, season to taste, and serve with almond sauce.