A simple and impressive snack idea for your next dinner party!Ingredients: For the pastry parcels:Oil - enough for frying1 onion2 garlic cloves, finely choppedFresh chilli (optional)3 boneless chicken breasts, butterflied400g Royco Butter Chicken Cook In Sauce1 handful of fresh coriander2 rolls phyllo pastry1 egg3 tsp milkSaltFlaked almondsFor the dip:250ml plain yoghurt1 small cucumber, grated2 garlic cloves, chopped1 tbsp lemon juice1 tbsp chutneySalt to tasteChopped fresh corianderMethod:1. Heat some oil in a pan and gently fry the chicken breasts until cooked through. Remove from the pan and once cooled, shred with a fork.2. Add the garlic, chilli (optional) and the onion to the same pan and fry until brown.3. Add the Royco Butter Chicken Cook In Sauce and the shredded chicken. Simmer for about 10 minutes.4. Roughly chop the coriander and stir through before removing from heat and allowing to cool - the flavour will develop and the sauce will thicken slightly. 5. Cut each pastry sheet into about 5 strips. Once the chicken mixture has cooled - spoon roughly a tablespoon of butter chicken onto one end of your pastry strip and fold diagonally into a triangle shape. Keep folding across and seal with egg wash. 6. Brush the pastry triangles with a simple egg mix - made with 1 egg, 3 tsp milk and a pinch of salt. Sprinkle with flaked almonds.7. Pop these almond crusted pies in the oven and bake for 12 minutes or until golden brown.8. Prep a dipping sauce using plain yoghurt, cucumber, garlic cloves, lemon juice, chutney and salt. 9. Garnish with fresh coriander and ENJOY!Download a PDF version of the recipe here: goo.gl/bVDs1B