Spiced Veggie Chicken Filo

How to Prepare

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.

Good to Know

This recipe is packed with hidden veggies like carrots, zucchini, and pumpkin, which are rich in vitamins A and C. These vitamins are essential for supporting your child’s immune system and eye health. Plus, the lean chicken provides high-quality protein, helping with growth and muscle development. Using filo pastry keeps it light, and the sesame seeds add a boost of healthy fats and fiber. A nutritious and fun way to get kids to enjoy their veggies!