Spiced Fish FiloParcel. Great recipe for Spiced Fish FiloParcel. I had fish in the freezer and wasn't sure whether to make a curry or a pie so combined the two using some filo in the fridge from the reduced section of my local supermarket. This was one of the nicest dinners Ive had in a while. ticked all the boxes. This was one of the nicest dinners Ive had in a while. ticked all the boxes. Yum x Dominic Chapman solves your catering problems with these delicious pastry parcels, providing options for both meat and meat-free fillings.

Serve these as a snack or canapé at a Christmas party or family gathering, and guests can opt for the pork and sage version, or go vegetarian with butternut squash and goat's cheese. Toss the fish in the five-spice powder and cornstarch to coat. Mix together the soy sauce, sherry, and sugar, then pour over the fish. You can have Spiced Fish FiloParcel using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Spiced Fish FiloParcel

It's 4 sheets of filo (2 per parcel).
Prepare of melted butter to brush pastry.
You need 6 of king prawn.
It's 2 of sml fillet of fish, basa, salmon, cod etc your choice.
Prepare 1 of sml brown onion.
Prepare 1 of garlic clove.
Prepare of big handful frozen peas.
It's 1 tsp of turmeric.
It's 1 tsp of garam masla.
Prepare 1 tsp of cumin.
Prepare 1/2 tsp of black mustard seeds.
It's 1 of red chilli.
It's 1 tsp of ground coriander.
Prepare 1/2 bunch of fresh coriander.
It's 1/2 tin of coconut milk.
Prepare to taste of salt and pepper.

Place a piece of fish in the centre of each square. The Best Filo Parcels Recipes on Yummly Salmon & Feta Filo Parcels, Goat Cheese And Honey Parcels With Green Beans, Speedy Spinach And Chickpea Parcels Bring a large pot of water to a boil. Toss the spaghetti with some oil and set aside.

Spiced Fish FiloParcel instructions

In a pan heat some oil and butter and lightly fry the onion and all the spices..
Add the coconut milk to the spices and bring to a simmer..
Add the fish and poach..
Add the chilli and frozen peas and stir through..
Take off the heat and allow to cool..
Chop the coriander and add to the mixture..
Lay one filo sheet like a square on a board and brush with butter, place another sheet on top with the corner in the middle at the top so there are corners sticking out all the way around, brush with butter again and spoon the fish mixture into the centre of the pastry. They bring the corners all together and scrunch up at the top and brush with butter again (grate a little parmesan on top if you like, optional).
Pop into a preheated oven, about 190, for aprox 20mins or until piping hot..
Serve with a side salad and turmeric roasties..

Fry the onion and garlic in a little butter until very soft but not browned, add the spinach and stir until it wilts and any liquid dries off. Fish pie doesn't have to mean heavy mashed potato. With a good fish, well seasoned and crispy skin, I don't need a sauce.but I've added a couple in the notes just in case! 🙂 Spicy chickpea, potato and filo slice Thin layers of crunchy filo pastry hide a filling of spiced chickpeas with potatoes in this easy, vegetarian recipe. It's ready in under an hour and is best eaten on the day, while the pastry is still crisp. Repeat with the remaining ingredients to make another filo parcel.