Chicken and Apricot Parcels

Method

Heat the olive oil in a pan, add the onion and saute for 5 minutes until soft.

Stir in the chicken, apricots, cumin and chili and continue to cook, stirring constantly, for 5 minutes. Remove from the heat and cool.

Preheat the deep fat fryer to 180C/ 350F. Roll each slice of bread with rolling pin until thin then cut each slice in half diagonally.

Lightly brush the edges of each triangle with a little beaten egg, and then divide the filling between the bread placing in the center of each.

Fold the triangles in half, covering the filling and press the edges together very firmly with a fork.

Deep-fry the parcels for a few minutes until brown and cooked through. Drain on kitchen paper. Serve immediately.

These can be prepared up to 2 hours before cooking. Refrigerate the uncooked parcels until ready to cook.