Chicken Phyllo Parcels

Name: Chicken Phyllo Parcels
Ingredients: 30 ml olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 125 g country mixed vegetables, soaked overnight; 450 ml chicken stock; 10 ml smoked paprika; 3 skinless chicken breasts, cut into 2 cm pieces; 1 (150 g) package trimmed asparagus, roughly chopped; salt & freshly ground black pepper; 50 g freshly grated parmesan cheese; 15 ml creme fraiche; 1 (20 g) package flat leaf parsley, roughly chopped; 1 (200 g) package phyllo pastry, chilled; 75 g butter, melted

14 ingredients

15 steps

Ingredients

30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
125 g country mixed vegetables, soaked overnight
450 ml chicken stock
10 ml smoked paprika
3 skinless chicken breasts, cut into 2 cm pieces
1 (150 g) package trimmed asparagus, roughly chopped
salt & freshly ground black pepper
50 g freshly grated parmesan cheese
15 ml creme fraiche
1 (20 g) package flat leaf parsley, roughly chopped
1 (200 g) package phyllo pastry, chilled
75 g butter, melted

Directions

1

Pre heat the oven to 190 C, 375 F or Gas Mark 5.
2

Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
3

Add the casserole mix and chicken stock.
4

Bring to the boil, reduce the heat and simmer for 30 minutes.
5

Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
6

Add the asparagus and casserole mix to the chicken.
7

Add seasoning to taste, cheese, creme fraiche and parsley.
8

Remove from the heat.
9

Lay 1 sheet of filo on the work surface and brush with melted butter.
10

Repeat this with 2 more sheets.
11

Cut this in half.
12

Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
13

Bring the filo together to form a money bag and brush with melted butter.
14

Repeat this process using the remaining filo and chicken mixture.
15

Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.