These chicken filo parcels are so good and so easy. Tender chunks of chicken, leek and mushroom in a creamy sauce all wrapped up in crispy filo pastry.
Ingredients
- 400 g skinless boneless chicken thighs trimmed of fat and cut into small cubes
- 1 ½ tablespoons plain flour (all-purp flour)
- 1 ½ tablespoon vegetable oil
- 200 g swiss brown mushrooms (cremini, baby bella, chestnut) chopped roughly
- 1 medium leek washed thoroughly & sliced
- 2 cloves garlic minced
- 1 ½ teaspoons dried sage not ground
- 1 teaspoon mustard powder
- ¾ cup chicken stock (or chicken broth)
- ¼ cup sour cream
- salt and pepper to taste
- 12 sheets filo pastry thawed but cold
- 2 tablespoons vegetable oil for brushing
- 1 tablespoon melted butter
For best results, always weigh ingredients where a weight is provided
Equipment
- saucepan, skillet or frying pan
- Baking sheet
- Pastry brush
Instructions
- Dust the chicken in the flour.
- Heat 1 tablespoon of oil in a frying pan or skillet over medium heat for a minute then add the chicken and spread it out. Let the chicken cook for 3-4 minutes until golden brown underneath, then flip over and cook for a further 2-3 minutes until completely sealed. It doesn’t need to be cooked through.
- Set the chicken aside on a plate and add the remaining oil to the pan. Add the mushrooms, leek and garlic and cook until the leek has softened and most of the liquid that comes from the veggies has evaporated. Stir it often and use the liquid from the vegetables to scrape up any brown from the bottom of the pan.
- Add the chicken back to the pan, along with the sage, mustard powder and stock and stir well to combine. Simmer for 3-4 minutes until thickened.
- Stir in the sour cream then taste and add salt and pepper to taste.
- Transfer the chicken mixture to a bowl and chill until cold before using.
- Preheat the oven to 200C (180C fan forced) / 400F and line a baking sheet with baking paper.
- Lay out two sheets of filo pastry, keeping a damp tea towel of the stack of remaining filo so it doesn’t dry out. Brush the top of the two sheets with a little oil, then lay another filo sheet on top.
- Add ¼ of the chicken mixture to one end of the filo about 1 inch from the short edge. Fold the short edge up to the filling, then fold each side over as well so they almost meet in the middle. Now, fold it up, brushing the filo on top with a little more oil with each fold.
- Place the chicken parcel seam side down onto the baking sheet and brush the parcel over the top and sides with the melted butter. Repeat with 3 more parcels.
- Bake for around 30 minutes until golden and crisp on the outside.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- You can use leftover cooked chicken or turkey too - you’ll need about 2 1/2 cups, diced. If using leftover chicken, add the flour to the veggies at the end of step 3 and cook it in, stirring, for a minute before proceeding.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
