Chicken Akbar

4 sheets Filo pastry, 250g boneless chicken breasts, 2 chopped spring onions, 1 small crushed garlic glove, 1 tablespoon pine nuts, 1 tablespoon slivered almonds, 1 and a half tablespoons butter, 1 teaspoon flour, 50ml chicken stock, 50ml double cream, salt and blank pepper

Cover the pastry with a kitchen towel until needed, shred the chicken finely and mix with the onion and garlic. Saute the nuts and sultanas with the chicken in one third of the butter until chicken is colored lightly. Sprinkle on the curry powder and cook briefly, then add the flour and cook for 1 minute, add the chicken stock and bring almost to boil, stirring gently continuously while cooking. Add cream and seasoning and simmer gently for about 2 minutes until sauce is thick, remove from heat and leave to cool. Fold pastry sheet each in half in a rectangular shape about 20cm by 18cm, brush with the remaining melted butter. Place one quarter of the filling on each piece of pastry, fold in the sides and then fold the pastry over the filling to completely enclose it, then press the edges to seal. Heat about 1cm of butter mixed with oil in a wok and gently fry the pastries, two at a time, until they are golden. Drain and arrange on a serving plate, serve hot and enjoy. Please rate and comment below.!!