Curried chicken parcels

Method

• step 1

  Heat the oil in a pan over medium heat and add the cumin seeds. Once they start sizzling add the onion and cook for 6-8 mins until lightly golden. Add the garlic and cook for another minute.

• step 2

  Mix in the tomato purée and then the spices before adding the chicken pieces with ½ tsp salt. Cook for 4 mins, then add the fenugreek leaves and the cream, turn the heat up to high and cook for 2 mins. Transfer to a bowl and let it cool for 15 mins.

• step 3

  Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking paper. Lightly dust your work surface and rolling pin with flour and roll out the pastry to a 25 x 30cm rectangle. Cut in half lengthways, and then cut each half into four rectangles. Put 2-3 tbsp of filling on one side of the rectangle, brush the corners with egg and fold the pastry over, stretching the pastry to cover the filling slightly if needed. Using a fork, press on all sides making sure it’s sealed. Cut a 1cm slit on top of the parcel, transfer to the baking trays making sure they are spaced well apart and brush all over with the remaining egg. Bake for 25-30 mins until golden and crispy.