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  • Leftover curry
  • 425g frozen filo pastry sheets
  • 4 tablespoons plain flour for dusting

Yogurt Dip

  • 250 g yogurt
  • 1/2 cucumber, deseeded and grated
  • 1 handfuls chopped mint


  1. Preheat oven to 180 degrees C (gas mark 4).
  2. Left over curry (‘Yummy Chicken Curry’ recipe below if viewers want to make from scratch!)
  3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin.
  4. Spoon an equal amount of filling into centre of each pastry square. Fold in half and press edges to seal. Place on non-stick baking trays.
  5. Bake in preheated oven for 25 minutes, until golden brown.