Layers of crisp filo encase a creamy curry filling.

Recipe: Extracted from A Table at Tangleby II by Sue Heazlewood

Serves: 4

INGREDIENTS

500g skinless, boneless chicken thighs
175g cream cheese — diced
100g spinach — roughly chopped
1 small red onion — finely diced
100g roasted red capsicum — diced
1 ½ tablespoons green curry paste
1 tablespoon lemon juice
salt and ground black pepper, to taste
12 sheets filo pastry
50g butter — melted
sweet chilli sauce, to glaze
poppyseeds, to garnish

METHOD

Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.

Place the chicken on the prepared tray and roast for about 20 minutes until just cooked.

Chop or slice the chicken and place in a large bowl.

Add the cream cheese, spinach, onion, capsicum, curry paste, lemon juice, salt and pepper and mix well.

Place a sheet of filo pastry on a board and brush it with the butter. Top with another sheet of filo and brush it with butter. Top with a third sheet and brush again.

Place a quarter of the chicken mixture at one end of the layered filo.

Fold over the sides of the pastry and roll up to make a parcel. Repeat 3 times to make 3 more parcels.

Brush the tops of the parcels with butter and a little sweet chilli sauce. Sprinkle with poppyseeds.

Place the parcels on the prepared tray and bake for about 15 minutes, or until the filo is browned. Take care not to cook them too long or the mixture may burst through the sides.

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Recipe and image from A Table at Tangleby II by Sue Heazlewood | Photography by Neil Smith. Published by Auckram Publishing | $64.95. Available from tangleby.co.nz and specialty stores nationwide.