Coriander chicken parcels

Method

1. In a large pan, dry-roast the coriander seeds for few minutes over a low heat until they start to change colour. Transfer the seeds to a mortar andcrush them lightly with the pestle.
2.  Using the same pan in which you dry-roasted the coriander seeds, heat the oil over a medium-low heat and add the fenugreek seeds. Fry for about 1 minute until the seeds start to change colour, then add the onions and cook for about 5 minutes until golden brown. Add the chicken, crushed coriander seeds, salt, chilli powder and ground coriander and mix well. Add the tomato purée and cook for roughly 10 minutes until the chicken is cooked through. Then stir the garam masala and cream into the chicken mixture and take the pan off the heat. Leave to cool.
3.  Preheat the oven to 190°C/fan 170°C/gas 4. Lightly flour a baking tray. On a lightly floured surface, roll out the puff pastry into a rectangle measuring roughly 50cm x 25cm. Keeping one of the longer edges of the rectangle closest to you, divide the pastry horizontally in half, then cut vertically across both halves at 10cm intervals to produce 10 small rectangles of pastry.
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4.  Put 1 heaped tablespoonful of the cooled chicken filling on one side of a pastry rectangle, avoiding the edges, then brush the edges with some beaten egg. Fold the rectangle in half and seal the sides by pressing with a fork. Repeat with the remaining pastry rectangles and filling. Brush the tops of the parcels with beaten egg.
5.  Transfer the parcels to the prepared baking tray and bake them for 35–40 minutes or until golden brown. Serve warm. These pastries are best eaten on the day they are made. The filling will keep, refrigerated, in an airtight container for up to 4 days.

Recipe from Chetna Makan’s The Cardamom Trail