Chicken Parcels - Step by Step

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
Makes 10 parcels

Crispy, flaky baked chicken parcels with a spicy minced chicken filling. Tasty snack!

Ingredients for Filling
250 gm
chicken mince
2
onions, grated
juice of half a lemon
1 tsp
garlic paste
1 tsp
ginger paste
2 tbsp
chopped coriander
1/4 tsp
pepper
1/2 tsp
salt
(or to taste)
1/2 tsp
cumin powder
1/4 tsp
turmeric powder
1/4 tsp
garam masala
1
chopped green chillies
1 tbsp
butter
Ingredients for Dough
2 cups
all-purpose flour/maida
(240 gm)
1 tsp
baking powder
1 tsp
salt
1
egg, lightly whisked
(reserve 1 tbsp. of the beaten egg to apply on the parcels before baking)
warm water, as needed
(about half a cup)
2 tbsp
ghee or softened butter
1 tbsp
rice flour
(optional)
Instructions 

First, start by cooking the filling.

Dry in a pan over medium heat the minced meat with all the spices, salt, pepper, garlic, ginger, lemon juice, chili and some of the coriander. Once completely dry pour it all out into a bowl. You will re-use the pan later.

Peel and grate the onions. Using the same pan that you had used to dry the mince, put the spoonful of butter and lower the flame until the butter melts. Pour in the onions and stir fry until they become soft. Add a bit of turmeric powder to color them slightly and powdered black pepper.

Once the onions are nice and soft, pour in the dried mince from before. Stir together and leave on the heat for some time, about 5 mins or so, stirring constantly so the mince doesn't stick. Check for salt/pepper. Switch off the heat once you find the mince dry enough such that it sticks to the bottom of the pan. Squeeze some lemon and sprinkle a bit of garam masala and the chopped coriander.

Let this mixture cool completely. 

In the meantime, prepare the dough.

Sift the flour with the baking powder and salt. Add the egg and mix it in, then gradually add the water and knead to form a smooth and soft dough.

Cover the dough and set it aside to rest for about 20 minutes.

Then roll the dough out to form a big square of 14"x14". Apply the 2 tbsp. ghee all over the square. Then lightly dust the rice flour using a sieve to distribute it evenly over the square. If you don't have rice flour, just omit the ingredient. It helps add to the crispiness and to keep the layers separate, but the recipe will still work without it.

Roll the square into a tight swiss roll. Wrap it in foil or cling film and refrigerate it for a minimum of an hour. This helps chill the ghee/butter in the dough.

Once the time is up, remove the roll, remove the wrapping and then divide the roll into 10 equal portions.

Press each portion down to flatten it and roll it out into a circle. Add about 2 tbsp. of filling to the center of each circle, then gather the edges together to close the filling within the circle. Try not to gather too much dough as that will make the parcels have a bulky under-side. You can trim off any excess dough to even it out. Press the parcel down to flatten slightly and place on a greased baking tray.

Repeat with the remaining portions of dough.

I like drizzling 1 egg white beaten with 1 tsp. of water into the mince before putting it into the rolled dough. This helps hold the mincemeat together so that when you eat the parcels later, the mince doesn't crumble and fall apart.

Once all are done, preheat the oven at 180 C. Apply the reserved egg on the parcels, then bake them for about 25-30 minutes or until they are puffy and golden.

Cool them slightly before serving by placing them on rack.

Enjoy! :)


Comments

yummy ,tasty my dear husband liked very much and i make them again just after 2 days . JAZZAKHUMULLAH HO KHAIRA 4 dis recipe i like ur step by step album very much and INSHAALLAH vl try another recipes .

Jazakallah for providing us gr8 guidance in ur recepies.PLZ tell me can i freeze these chiken parcels without baking for 2 weeks.

Fauzia's Kitchen Fun's picture

I've never tried freezing them myself yet so am not very sure how they would hold up when frozen.

u can freeze them , and when u want to use, unfreeze them, don't do any thing until they totally become defrosted. one thing more they will become too sticky, so use more flour when rolling the dough.

Salaams,

The pictures are not displayed on the website

Fauzia's Kitchen Fun's picture

W/Salaam, which pics? All the pics are showing on my side. Please try refreshing.

salaaams..
Instead of baking powder, can i use bicarbonate of soda ?

Fauzia's Kitchen Fun's picture

W/Salaam, no do not substitute the two, each is COMPLETELY different from the other.

Fauzia's Kitchen Fun's picture

Hi, ideally the best temperature for cakes and buns is between 170-180 C.

Hi ..i have an electric cooker + oven so at what temperature should I bake the cake and the chicken parcels. Last week I baked a sponge cake but it didnt turned out good bcoz of the temperature control can u plz help me out.

A/s...sis fauzia what kind of filling we can make

Fauzia's Kitchen Fun's picture

W/Salaam, link for filling is included in the recipe.

Thank you

fauzia i love u i tried ur recipe of rose roll and chicken bread they r 2 good and step by step chicken parcels are not open i tried many time and plz give me recipe of frozen chicken chunks like KNS thanks

thanks for reppling and my request is chicken chunks not nuggets

Thank u so much fauzi. So much love ur kitchenfun

IfRa FaRheEn's picture

Drooling over all yr dishes... hats off to u Fauzia.... :)

Can I bake them 2 or 3 days before serving and refrigerate them and when serving I can bring them to the room temperature and then reheat them for sometime covered in the foil? Thanks

Fauzia's Kitchen Fun's picture

Yes that's ok.