Chicken and Apricot Parcels
40 Appetizers Hot
Poultry Fruit Spices Vegetables
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
Heat the olive oil in a pan, add the onion and sauté for 5 minutes until soft.
the chicken, apricots, cumin and chili and continue to cook, stirring
constantly, for 5
minutes. Remove from the heat and cool.
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.
Fold the triangles in half, covering the filling
and press the edges together very firmly with a fork.
Deep-fry the parcels for a few minutes until brown and cooked through. Drain on
kitchen paper. Serve immediately.
can be prepared up to 2 hours before cooking. Refrigerate the uncooked parcels
until ready to cook.