Recipe Categories : | Chicken
| Chicken Breast | Mushroom
| Pastries |
Serves : 4 Preparation
time : 40 mins + 30 mins cooling Cooking
time : 40 minutes
Ingredients :
- 300g chicken breast fillets
- 50g butter
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 150g mushrooms, thinly sliced
- 3 tspn green peppercorns , drained and roughly chopped
- 3 tbsp flour
- ½ cup cream
- ½ cup milk
- 1 tbsp chopped fresh parsley
- 6 sheets filo pastry
- olive oil, for brushing
- 6 tbsp fresh breadcrumbs
Preparation and Cooking Instructions
- Trim the chicken of any excess fat or sinew and cut into small cubes.
Melt half the butter in a heavy-based pan. When foamy, add the onion,
garlic and chicken and cook for 5 minutes. Add the mushrooms and peppercorns,
cover for 2 minutes, or until soft.
- Add the remaining butter. When melted, add the flour and stir for
2 minutes. Remove the pan from the heat and gradually stir in the cream
and milk. Return to the heat, add the parsley, salt and pepper and bring
to the boil, stirring. Spread into a flat dish and allow to cool for
30 minutes.
- Preheat the oven to moderate 180°C. Cover the filo with a damp
cloth. Working with one sheet at a time, lightly brush with the olive
oil, top with the next sheet, brush with more oil, then top with a third
sheet. Repeat with the remaining filo.
- Cut both stacks of filo in half. Pile a quarter of the filling into
the center of each half and spread out a little. Fold the bottom of
the pastry up over the filling, then bring the top down. Fold the sides
in, brushing with water, and press to seal. Turn parcels over and place
on a greased baking tray. Brush the tops with a little oil and cut two
slashes in each one. Sprinkle the breadcrumbs over the parcels with
some salt.
- Bake for 25 minutes until golden and crisp.
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