Filo Chicken Parcels Recipe
Ingredients
| 6 sheets filo pastry | ||
| Olive oil | 1 Tablespoon | |
| 100 g broccoli, cut into small florets | ||
| Cottage cheese | 125 Gram (FILLING) | |
| Parmesan cheese | 1 Tablespoon, grated (FILLING) | |
| Dijon Mustard | 1 Teaspoon (FILLING) | |
| Cooked chicken | 100 Gram, chopped (FILLING) | |
| black pepper | 1 (FILLING) | |
Directions
1.Brush each sheet of filo pastry with a little oil and fold in half.
2.Boil, steam or microwave broccoli until just tender.
Drain and set aside.
3.Place cottage cheese, Parmesan cheese and mustard in a bowl and mix well to combine.
Stir in broccoli and chicken.
Season to taste with pepper.
Place spoonfuls of mixture in the centre of each pastry sheet.
Gather up the corners of the pastry over the filling to make a bag.
Press together firmly and gently twist just above the filling to seal.
Carefully fan out pastry tops and brush each parcel with remaining oil.
Bake at 200°C for 20 minutes or until crisp and golden.
2.Boil, steam or microwave broccoli until just tender.
Drain and set aside.
3.Place cottage cheese, Parmesan cheese and mustard in a bowl and mix well to combine.
Stir in broccoli and chicken.
Season to taste with pepper.
Place spoonfuls of mixture in the centre of each pastry sheet.
Gather up the corners of the pastry over the filling to make a bag.
Press together firmly and gently twist just above the filling to seal.
Carefully fan out pastry tops and brush each parcel with remaining oil.
Bake at 200°C for 20 minutes or until crisp and golden.
Chef
