This tasty and delicate filo pouches are perfect addition for Ifthar or any special party events.

INGREDIENTS:

1 box Filo dough, thawed according to package instructions

Oil to grease

FILLING:

½ cup minced chicken

2 potatoes (boiled & mashed)

2 onions finely chopped

2 to 3 green chilies, finely chopped

1 tablespoon ginger garlic paste

Few curry leaves

½ teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Oil

INSTRUCTIONS:

TO PREPARE FILLING:

Cut each potatoes into two and pressure cook it for 2 whistles. Switch off and let it cool. Remove the skin and mash the potatoes. Set aside.

Heat a pan and add a tablespoon of oil. Add in chopped onion, green chilly and curry leaves. Saute till the onion turns translucent. Add ginger garlic paste, mix well and cook till the raw smell goes off. Then add chicken, turmeric powder, garam masala, salt and mix well. Close the pan and cook till chicken is cooked well. Switch off the pan and let it cool completely. Then add mashed potato and mix well.

Now filling is ready.

BAKING:

Now pre heat the oven to 180 C/ 350 F. Spray baking trays with oil.

Cut the pastry sheets into squares of 5 cm on each side. Spray one square of pastry with oil and place another on it as shown in pic.

Place 1 tablespoon of filling in the centre of each square then gather up the corners to form a pouch and squeeze together gently to form a seal. Spray oil outside of purse.

Bake in the pre heated oven for 10 min until golden brown.

Remove from oven and serve warm.

NOTES:

You can replace this filling with any other filling of your choice.

Fillings should be completely cooled when placing on the pastry sheets.

Don’t place too much of filling. Excessive filling will be difficult to enclose with filo.