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Chicken and Apricot Parcels   HT   PFC  40mins



Makes 40 Appetizers   Hot   Poultry  Fruit  Spices  Vegetables    Party Food   Parties  Buffet   Appetizer



1 tbsp Olive Oil

1 Small Onion, finely chopped

450g/1lb Chicken Mince

25g/1oz Dried Apricots, chopped

½ teasp Ground Cumin

¼  teasp Chilli Powder

20 slices White Bread (Crusts removed)

1 Egg, beaten

Oil for deep frying




1. Heat the olive oil in a pan, add the onion and sauté for 5 minutes until soft.  Stir in the chicken, apricots, cumin and chili and continue to cook, stirring constantly, for 5 minutes. Remove from the heat and cool.


2. Preheat the deep fat fryer to 180C, 350F. Roll each slice of bread with rolling pin until thin then cut each slice in half diagonally.


3. Lightly brush the edges of each triangle with a little beaten egg, then divide the filling between the bread placing in the centre of each.


4. Fold the triangles in half, covering the filling and press the edges together very firmly with a fork.


5. Deep-fry the parcels for a few minutes until brown and cooked through. Drain on kitchen paper. Serve immediately.


These can be prepared up to 2 hours before cooking. Refrigerate the uncooked parcels until ready to cook.




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