Spiced Veggie Chicken Filo

Ingredients

• 1 small scrubbed Carrot
• 1 small Zucchini
• 1 Celery stalk
• 60g / 2.1oz Pumpkin
• 1/2 peeled Turnip
• 1/2 peeled Brown onion
• 60ml / 2fl oz Extra virgin olive oil
• 1/2 cup finely chopped Flat-leaf parsley leaves
• 1 tsp Curry powder
• 1/2 tsp Dried oregano
• 1/2 tsp Salt
• 1/2 tsp Freshly ground black pepper
• 500g / 17.6oz Chicken mince
• 12 Filo pastry sheets
• 1 lightly whisked Egg
• 1 tbsp Sesame seeds

Preparation

1. Grate 1 small scrubbed Carrot, 1 small Zucchini, 1 Celery stalk, 60g / 2.1oz Pumpkin, 1/2 peeled Turnip, and 1/2 peeled Brown onion.
2. Heat 1 tbsp Extra virgin olive oil over medium heat. Sauté grated vegetables and 1/2 cup finely chopped Flat-leaf parsley leaves for 2-3 minutes until soft.
3. Sprinkle with 1 tsp Curry powder and 1/2 tsp Dried oregano, then season with 1/2 tsp Salt and 1/2 tsp Freshly ground black pepper.
4. Remove from heat and transfer mixture to a bowl. Cool to room temperature, then mix in 500g / 17.6oz Chicken mince.
5. Preheat oven to 180°C (356°F). Line a baking tray with baking paper.
6. Lay a Filo pastry sheet on a clean surface, brush with remaining oil, and place a second sheet on top. Cut in half lengthways.
7. Spoon 1 heaped tbsp of the chicken mixture onto one corner of the pastry strip. Fold the mixture diagonally to form a triangle, continuing until the end of the strip. Place on the baking tray. Repeat with remaining pastry.
8. Brush triangles with the Egg and sprinkle with 1 tbsp Sesame seeds.
9. Bake parcels for 15 minutes or until chicken is cooked through and pastry is golden.