Creamy deliciousness in a filo parcel. These also freeze well.
Ingredients
- 1 tablespoon cooking oil
- 1 onion – diced
- 150g brown mushrooms – sliced
- ½ teaspoon dried thyme
- 500g chicken thigh fillets – cut into 1 cm cubes
- Garlic salt and freshly ground black pepper
- 2 tablespoons flour
- ¾ cup milk
- ½ teaspoon powdered chicken stock
- 8 sheets filo pastry
- 60g butter – melted
- 1 tablespoon sesame seeds
Method
- Heat the oil in a large frying pan. Sauté the onion, mushrooms and thyme for 4 minutes – set aside.
- To the same pan, add the chicken with a good seasoning of garlic salt and pepper. Add a little more cooking oil if required. Cook until browned.
- Add the onion and mushrooms back into the pan with the chicken.
- Stir through the flour and cook for 1 minute.
- Add in the milk and powdered chicken stock and simmer until thickened. Set aside to cool completely.
- Preheat the oven to 190oC (170oC fan bake). Line a baking tray with baking paper.
- Place two sheets of filo pastry onto a work surface. Brush with melted butter.
- Continue adding the remaining filo pastry, brushing with the butter in between each sheet.
- Cut each lot of filo pastry in half. Top each portion of pastry with the chicken mixture.
- Roll the pastry, tucking in the sides, with the seam being underneath.
- Place on the prepared baking tray. Brush with the remaining melted butter and sprinkle with sesame seeds.
- Bake for 25 – 30 minutes or until golden brown.