Lemon Oregano Mint and Chicken Pastilles with Spiced Yoghurt Dip

Lemon, Oregano, Mint and Chicken Pastilles with Spiced Yoghurt Dip
  • 1 tablespoon Olive Oil
  • 450g chicken tenderloins
  • Salt and black pepper, to season
  • 1 teaspoon turmeric powder
  • 100g feta, crumbled
  • 1½ cups pumpkin, cooked and mashed
  • 1 lemon, zested and juiced
  • 2 teaspoons Gourmet Garden Mint
  • 2 teaspoons Gourmet Garden Oregano
  • 2 teaspoons Gourmet Garden Garlic
  • 8-10 sheets store-bought filo pastry, brushed with melted butter
Spiced Yoghurt Dip
  • 150ml plain yoghurt
  • 1 teaspoon Gourmet Garden Mint
  • 1 tablespoon lemon juice
  1. Pre-heat oven to 190 C
  2. Heat and grease a large frying pan with olive oil, season chicken with salt and turmeric and add to pan. Once first side is browned turn chicken over.
  3. Stir and add the lemon juice and zest. Once cooked set aside and cool completely.
  4. In a bowl mix together the cooled mashed pumpkin, feta, mint, oregano and garlic.
  5. Place 2 sheets of filo on top of each other and place 2 tablespoon of mash mixture into the middle of the sheets of pastry. Top neatly with ⅙th of the chicken and ten fold the sides in to seal your chickaen and mash. Once the sides are neatly folded in, start rolling over to form a square parcel. Brush with a little more butter then place on a greased basking sheet. Repeat the process with the other sheets, making sure that you use at least two sheets per pastille.
  6. Bake for 15-20 minutes in an oven or until brown.
  7. Mix together yoghurt, mint and lemon to make a spiced yoghurt dip. 8. Serve pastilles hot with spiced yoghurt dip, salad or vegetables.