Name: Piquant chicken with phyllo crust
Yield: 6 servings
Cuisine: Bake
Ingredients: oil for frying; 2.00 onions medium, chopped; 15.00 ml curry powder; 2.00 ml cumin seeds or gound; 700.00 g chicken meat, cooked, shredded; salt and freshly ground black pepper to taste; 1.00 green apple coarsely grated; 50.00 ml chutney; oil for frying; 1.00 green pepper diced; 1.00 spring onions chopped; 5.00 ml curry powder; 2.00 ml coriander ground; 45.00 g butter; 15.00 g coconut; 30.00 g sultanas cake mix; 50.00 ml chutney; 4.00 phyllo pastry; butter melted, for brushing

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Ingredients (19)

	oil — for frying
2.00	onions — medium, chopped
15.00 ml	curry powder
2.00 ml	cumin — seeds or gound
700.00 g	chicken — meat, cooked, shredded
	salt and freshly ground black pepper — to taste
1.00	green apple — coarsely grated
50.00 ml	chutney

PASTRY FILLING

	oil — for frying
1.00	green pepper — diced
1.00	spring onions — chopped
5.00 ml	curry powder
2.00 ml	coriander — ground
45.00 g	butter
15.00 g	coconut
30.00 g	sultanas — cake mix
50.00 ml	chutney

CRUST

4.00	phyllo pastry
	butter — melted, for brushing

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Method:

Preheat oven to 190ºC (375?F).
Heat the oil and sauté the onions lightly, then add the curry powder and cumin and sauté for one minute.
Add the cooked chicken, salt, pepper, apple and chutney. Stir well and cook over low heat for 5 minutes, adding a little water if necessary. Pour into a greased ovenproof dish.
PASTRY FILLING
Heat the oil and sauté the green pepper and spring onions, then add the coriander and curry powder and sauté for 1 minute. Remove from heat and allow to cool.
Mix the butter, coconut, fruit and chutney together and combine with the green pepper mixture.
CRUST
Place 1 sheet of phyllo pastry on a level surface and brush well with melted butter. Repeat until all the phyllo sheets are layered on top of each other, ensuring that they are all well brushed with melted butter. Brush melted butter on the top layer and smear the filling mixture evenly over the top.
Roll up like a Swiss roll and cut into 1 cm slices. Arrange the slices on top of the curry chicken mixture and bake for 30 minutes or until the pastry is golden brown.
Serves 6-8.