Baked Chicken Parcels

Recipe No: 248

This is one of the best ways to use left over Keema. It is a very easy to make snack and the pastry/ covering, even though very different from Puff pastry, resembles it a lot being on the flaky side…

Ingredients                                        Makes 10

To make the covering

• All Purpose Flour/ Maida……2 Cups
• Baking Powder…………………..1 Teaspoon
• Salt……………………………….....1/4 Teaspoon
• Egg…………………………………..1 beaten (Reserve 1 Tablespoon from this to brush the top of the parcels.)
• Luke warm Water as needed
• Soft Butter…………………….....2 Tablespoons

For the Filling

• Chicken Keema…………………1 Cup (For recipe click here)

Method of Preparation

1. Mix together Flour, Baking Powder and Salt really well.
2. Add the Egg (don't forget to reserve a tablespoon) and make a soft dough using enough Luke warm Water. The dough should be smooth and soft.
3. Cover it with a damp towel and keep aside for 15 minutes. By this time the dough will be softer.
4. Roll it out into a 14 inch square.
5. Apply the Butter on top of the dough and roll it up tightly into a cylinder.
6. Wrap this rolled up dough in a plastic sheet or Aluminum foil and refrigerate for at least 40 minutes. (This will solidify the Butter)
7. Preheat the oven to 350˚F/ 180˚C.

8. Cut the chilled dough into 10 equal portions.
9. Press one portion of the dough slightly and roll it out into 5-5 ½ inch circle. The outer portions of the dough should be thin otherwise the underside of the Parcels , where all the dough from the sides meet, will be thick.
10. Place a big Tablespoon of filling (Chicken Keema) in the middle, leaving some space along the sides.
11. Fold the outer edges and pinch them together so that the filling is secured inside. (Take care not to gather up a lot of dough from the sides, which can make that  portion very thick.)
12. Place this parcels seam side down and press slightly to make a 3 – 3 ½ inch circle. Repeat with all the other portions.
13. Place this, seam side down, on an oiled baking tray; brush the leftover Egg on top evenly and bake for about 25- 30 minutes or till the parcels are golden brown.
14. Serve hot with ketchup.

Notes:

• Chilling the dough is very essential as it will solidify the Butter and the solid Butter when hits the hot oven releases vapor making the pastry flaky. (Solid butter pieces can be seen while rolling the chilled dough.)
• The dough can be made earlier and refrigerated for about a day or two. You can just roll it out and make the snack when ever needed, making it good for parties.
• You can use the filling of your choice to make this snack. If you are using left over Chicken Keema remove the big Potato pieces before using.

Make it, enjoy the deliciousness and
serve it to your family with love…