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Chicken Caponata Pastry Parcels
How do I explain this dish...
Well basically I saw this caponata recipe from Jamie Oliver's Jamie's Italy and it looked really good:  But then I was feeling like some sort of savoury pastry at the same time so I figured why not combine both? So I adapted his recipe for caponata (Sicilian aubergine stew, according to Mr. Oliver), making a few changes and additions to the ingredients and it turned out to be very nice! In my opinion, simmering anything with tomatoes almost always turns out to be delish, but with this particular dish all the flavours blended very well with one another. Ingredients 3 medium sized eggplants, sliced into big chunks 2 capsicums, sliced into big chunks 1 tsp dried italian herbs 2 cloves of garlic, finely sliced (watch out if you're using a mandolin, I managed to cut my pinky finger and it was a mini version, so I reverted back to what I should have done in the first place, slice it with a knife!) 2 Tbsp salted capers, rinsed, soaked and drained 1 can of crushed tomatoes 1 pack pastry sheets 2-3 Tbsp balsamic vinegar Camembert cheese, cut into small chunks (if you don't have camembert, use others like havarti or blue vein etc) Cheddar cheese, grated 300g chicken pieces Salt + ground black pepper to taste In one large pan, pour in plentiful of olive oil and turn it up to medium heat. Add the eggplants, capsicums, italian herbs and season with a bit of salt. Toss it around until all the vegetables are evenly coated with olive oil. Turn up the heat to high and cook for 2-3 minutes, until the eggplant is nice and golden on each side. Add the onion and garlic and cook for another couple of minutes. Add more oil if you feel that it is getting too dry. Throw in the capers and the vinegar.  When the vinegar has evaporated, add the tomatoes and simmer for about 7-8 minutes. Season with more salt and pepper if needed.  In another pan, cook the chicken pieces in a little bit of olive oil and seasoned with salt and pepper, until golden brown.  Add the chicken pieces to the caponata and mix.  Preheat oven to 175C. Lined baking tray with greased baking paper and set aside. Cut the each pastry sheet into four small squares. On one square, place a tablespoon full of the mixture in the middle. Top it off with camembert pieces and the grated cheddar cheese.  Place another pastry square on top to cover and seal the edges however way you like. Score the top of the parcel.  Place on the tray and brush with a bit of egg wash.  Bake in the oven for about 30-35 minutes until the pastry is cooked.    
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