200g deboned, skinless chicken breast – cubed, seasoned anddusted with flour and paprika
30ml butter
20ml olive oil
½ red onion, chopped
1 small red chilli
½ tsp black peppercorns, ground
30g red kidney beans
25ml tequila
150ml Napolitano sauce
1 tbsp Bandito's Sweet Red Pickled Peppers
1½ sheets phyllo pastry
1 egg, beaten
40g mozzarella
Poppy seeds
1 avocado



Season chicken with paprika, salt and flour.Heat the butter and oil in a frying pan and fry the onions with ground black pepper. When onions have browned, add chilli and chicken and fry together with onions. Stir in the red kidney beans and flambé the whole lot with tequila. Add the Napolitano sauce, season with a pinch of salt. Reduce until a thick paste has formed, then leave to cool.Remove the mixture and add the chopped, Bandito's Sweet Red Pickled Peppers and keep in the frying pan, with the juice, to make the salsa. Cut a full sheet of phyllo pastry in half, brush the 2 halves with olive oil and place on top of each other, oiled side up. Add a third sheet on top of the two layers.Cut the pastry into squares, sprinkle with mozzarella,and spoon the chicken mixture on top of the cheese, dividing it evenly and leaving the edges open.

Brush the edges with egg and neatly fold the pastry with the filling in to make a parcel.Place the parcels on a baking tray, brush with beaten egg, and sprinkle with poppy seeds.Bake in the oven at 200°C until pastry is golden brown. Peel the avocado, place in a food processor with a pinch of lemon juice, seasoning and handful of fresh coriander. Blend to your desired consistency.


To serve

Spoon a small amount of guacamole and Bandito's Sweet Red Pickled Peppers in the centre of the plate and place your baked parcel on top. You can also serve with stir-fried vegetables and savoury rice.

* Recipe development by Tantalizing Taste Events

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