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 that.

Ingredients of Spiced Fish FiloParcel

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

The Best Filo Parcels Recipes on Yummly Fish pie doesn't have to mean heavy mashed potato. Place a piece of fish in the centre of each square. 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.

Spiced Fish FiloParcel step by step

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..

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. 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! 🙂 Repeat with the remaining ingredients to make another filo parcel. Serve with green vegetables or salad. Sheet Pan Chorizo and Potato Breakfast Burritos Yummly.