Chicken and Cheese Triangles
 
Prep time
Cook time
Total time
 
Author:
Serves: 25 - 28
Ingredients
For the filling:
  • 750g chicken mince
  • 2 medium onions
  • 4 tbsp oil
  • 1.5 tsp ginger
  • 1.5 tsp garlic
  • 1 tsp chilli powder
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 150g - 200g petit pois (or a vegetable of your choice)
  • 1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • handful of chopped coriander
  • 200g soft cheese
For the triangles:
  • 25 - 28 slices of bread
  • 8 - 10 eggs (for dipping the bread)
  • milk (as needed to thin the eggs out)
  • breadcrumbs
Method
  1. Start by peeling and dicing 2 medium onions.
  2. In a large frying pan heat 4 tbsp of oil.
  3. Once the oil is hot add in the diced onions, 1.5 tsp ginger and 1.5 tsp garlic (my garlic looks green because I forgot to add oil to it when mincing but it tastes fine).
  4. Fry for a couple of minutes.
  5. Add in the spices and salt: 1 tsp chilli powder, 1 tsp curry powder, 1 tsp cumin powder, 1 tsp coriander powder and 1 tsp salt and mix through, fry for a minute or two.
  6. Next add in the chicken mince and keep stirring to break up the chicken, I like to cook over a high heat to help solidify the chicken mince as quickly as possible. If you don't keep mixing the filling will become clumpy so it's really important to stir while this cooks.
  7. Cook the chicken uncovered to allow the juices released to evaporate.
  8. Once the chicken is opaque all over and most of the moisture has evaporated add in 150g - 200g of vegetables, I'm using petit pois (small peas) but frozen mixed vegetables, mushrooms and potatoes work just as well.
  9. Turn the heat down and cover to cook through the vegetables for a few minutes.
  10. In the meantime coarsely crush 1 tsp of coriander seeds and 1 tsp of cumin seeds for adding to the filling, this will add a wonderful aroma and texture to the filling.
  11. As soon as the vegetables are cooked, add in 1 tsp of chilli flakes, the coarsely crushed cumin and coriander and some fresh/frozen chopped coriander.
  12. Stir it all through, cook for a minute and then remove from the heat.
  13. Allow the mince to cool for 10 minutes and then add in 200g of soft cheese. The filling should still be warm, NOT hot, so that the cheese mixes in easily without melting too much. Once the filling is cool enough you can start to roll and fill the triangles.
  14. Take one slice of bread and lay it flat on your worktop....
  15. using the rolling pin flatten the bread back and forth up and down.
  16. Next flip the bread over and go from side to side, ensure you press out any air from the bread and completely flatten, this makes it easier to bend and shape the bread.
  17. Cut the bread into a right angled triangle by folding the slice of bread over as shown in the photo (bottom left) and cutting the excess away using a sharp knife.
  18. Turn the bread and cut away the crust on the remaining side.
  19. Mix together 3 - 4 tsp of plain flour and some water to make a smooth, fairly thick paste, this will act as glue to seal the triangles.
  20. Apply the flour glue to two edges of the square, add enough filling to the bread (I used a little over one teaspoon)....
  21. and seal.
  22. Press the edges firmly together to ensure they are completely sealed, as shown in the bottom left photo.
  23. To SPEED UP making the triangles, it's best to FIRST roll/cut all the squares, NEXT fill/seal and LASTLY dip/coat them in the egg and breadcrumbs.
  24. Use two dishes, crack the eggs into one (whisk with some milk to thin the eggs out) and pour breadcrumbs into the other.
  25. Dip the triangles into the egg mixture first, keep a spoon handy for coating the triangles with the breadcrumbs as it can get very messy otherwise.
  26. I use my right hand for firstly dipping the triangles into the egg, then use the spoon (again with my right hand) to coat the triangles with the breadcrumbs. I pat the breadcrumbs on using my left hand, which is dry, and then remove the triangle from the breadcrumbs with the left hand too. So remember, when dipping/coating = use your right hand, patting/removing = use your left hand, comprende?
  27. Now repeat this process for the remaining slices of bread!
  28. Place the filled triangles on a flat tray and then freeze. Once solid you can place them in a freezer bag or container.
  29. To cook the triangles, defrost in the microwave for a few minutes or allow to thaw at room temperature for 20 mins.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/chicken-and-cheese-triangles/