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Peel the onion and cut into quarters then place in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 s. Replace the ultrablade knife with the mixer. Add the oil and spices and launch the P1 slow cook program at 130°C for 5 mins.
Dice the chicken and add to the bowl with the tomato passata, then launch the P3 slow cook program at 95°C for 10 mins.
At the end of cooking add the coriander and season with salt and pepper. Divide each filo sheet into 4 strips. Place a small heap of stuffing at one of the ends. Fold to make a triangle then refold to the end of the strip and seal the pastry with a little egg white.
Repeat with the other strips. Cook for 5 mins in a frying pan on a high heat with a little oil or for 15 mins in the oven at 150°C on a tray lined with baking paper. Serve.