Chocolate Pistachio Parcels with Tahini

Anjali Pathak's sweet spin on her grandmother's recipe

When the majority of us were establishing basic motor skills, Anjali Pathak was already learning the differences between cloves and coriander. Some of her earliest memories include taste-testing dishes for her mother or helping her grandmother make chapatis (that delicious flat bread you eat by the truckload when you go out for Indian food).

It was actually her creative-thinking grandmother who founded the family business, global Indian food brand Patak’s (All starting to make sense now?). But, fast forward to present day and Anjali has combined her family’s expertise with years of training in British and French cuisine (including the prestigious Leiths School of Food and Wine) to write Secrets From My Indian Family Kitchen. 

When we spotted her chocolate pistachio parcels with tahini, a recipe Anjali describes as a “sweet samosa stuffed with chocolate and layered with pistachios”, we immediately bookmarked it for the long weekend ahead.

Photo: Courtesy of Anjali Pathak

Chocolate Pistachio Parcels with Tahini

Makes 12 parcels

24 sheets store-bought filo pastry, cut into rectangles (8 x 18cm)
50g unsalted butter, melted
50g  shelled pistachio nuts, finely chopped
1 tbsp icing sugar
60g chocolate (I prefer dark), chopped into small pieces

Sweet tahini dip:
2 tbsp tahini
2 tbsp milk
1 tbsp golden syrup
Preheat the oven to 180°C and line a baking sheet with non-stick baking paper.

Make the parcels:
Lay out a sheet of filo and brush it lightly with melted butter.

Sprinkle over some pistachios and a good pinch of icing sugar.

Lay another sheet of filo on top. Have the long side of the rectangle facing you. Place a few pieces of chocolate a few centimetres in from the left-hand side, in the middle. Fold the bottom left-hand corner of the pastry up to the top of the pastry sheet to form a triangle, then fold the triangle to the right by flipping the left corner over to the right. There will be a big flap of pastry on the right. Brush it with more butter and sprinkle it with nuts and icing sugar. Fold the top left point of the triangle down to the bottom and fold the flap over, encasing the chocolate. Brush the parcel all over with melted butter and lay on the lined baking sheet. Make the rest of the parcels in the same way.

Pop in the oven to cook through for 12–15 minutes, or until golden brown. You may need to flip the parcels over halfway through.

In the meantime, mix the sweet tahini dip ingredients together in a small bowl. Once the parcels are ready, let cool for 5 minutes before piling high on a platter with the sweet tahini dip on the side.

This is an excerpt from Anjali Pathak’s
Secrets From My Indian Family Kitchen, published by Hachette Australia, available here.


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