Stranger Foods

Chicken & apricot pastries

Serves 8 | Prep 20 mins | Cook 1 hr 30 mins

Growing up in a nation that makes savoury pies and pastries like no other means constantly craving and coming up with new and interesting fillings to wrap in a variety of different pastries to keep myself satisfied. The first time I made these was when I had leftover roast chicken and builders had set up scaffolding outside my apartment. Let’s just say it was the perfect welcoming gesture that kept them friendly and kind for the duration of our relationship.

Source: Simply

Ingredients

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Imperial

x0.5

vegetable oil
1 large onion, finely chopped
300 g boneless, skinless chicken thighs
2 tsp curry powder
1 tsp ground turmeric
1 tsp ground cinnamon
100 g ready-to-eat dried apricots, very thinly sliced
1 tbsp apricot jam
juice of ½ lemon
1 small packet of flat leaf parsley, finely chopped
2x 320 g ready-rolled all-butter puff pastry sheets
1 egg, beaten
1 tsp nigella seeds
Maldon sea salt flakes and freshly ground black pepper

Instructions

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Place a large saucepan over a medium heat and pour in enough vegetable oil to coat the base of the pan. Add the onion and cook for a few minutes until softened and translucent, without browning.
Add the chicken, spices and salt and pepper and stir to coat the chicken well. Pour in enough boiling water to cover the ingredients, then simmer over a gentle heat for until the chicken is cooked through and tender. Remove from the heat and leave to cool.
Remove the chicken from the pan and finely chop, then put into a bowl. Add the apricots, jam and lemon juice, along with the remaining sauce from the pan and the parsley, then using your hands, mix well to ensure the chicken is thoroughly coated.
Preheat the oven to 200°C . Line a large baking tray with baking paper.
Cut each pastry sheet into 4 squares. Divide the chicken mixture into 8 and form into sausage shapes. Lay a sausage shape diagonally on each pastry square, then fold over the corners of each pastry square and pinch together to seal. Place smooth side up on the prepared baking tray, brush with the beaten egg and sprinkle with the nigella seeds. Bake for until a deep golden colour. Leave to cool slightly before serving.

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