Thursday, 6 October 2016

Chicken Filo Parcels

These were always a favourite with my son and very popular with my students. This is one of those meal ideas that do not need a recipe and good for those times when you need to extend the chicken to serve more people. 

I usually keep packet of Filo pastry in the fridge and always have cheese on hand. The ingredients can be varied but I like the combination of chicken, mushroom, tasty cheese and spring onion add a little garlic and some freshly ground black pepper.  Sun dried tomatoes, zucchini, olives and chopped oregano can be added for a more Italian styled parcel. The parcels can be made in advance and refrigerated until you need to cook them.

Chicken Filo Parcels

This is a guide to the amounts needed per person

2 sheets filo pastry
Diced chicken (Allow up to 1 chicken thigh or half a breast)
1/4 cup grated tasty cheese
1/2 - 1 spring onion, finely sliced
1 - 2 mushrooms, thinly sliced
A little crushed garlic and pepper to taste.
Sesame seeds to garnish
Cooking spray

Combine the filling ingredients and mix well.

Lay the two sheets of filo pastry on top of each other. Add a generous pile of the filling, leaving 2-3 cm from the edge.

Fold the bottom up so that the filling is enclosed

Then fold in the sides. The parcel needs to be firm, continue to roll the parcel up.

Place the parcel on a tray lined with baking parchment making sure that the end is on the bottom of the tray to prevent it from curling or unrolling. 

Spray lightly with cooking spray and  sprinkle with sesame seeds. 

Bake in a hot oven (200 deg C) for ten minutes then reduce heat and cook a further 15 minutes until the pastry is golden. 

Allow to sit on the tray for a few minutes and then carefully remove with a large spatula.

No comments:

Post a Comment