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Chicken, Leek & Mushroom Filos

6

Serves

35 minutes

Prep Time

30 minutes

Cook Time

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Ingredients

Chicken, Leek & Mushroom Filos

  • 50g butter
  • 1 large or 2 small leeks - diced
  • 1 onion - diced
  • 100g mushrooms - sliced
  • 2 cloves garlic - crushed
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 1/2 cup cream
  • 400g left over roast chicken - chopped
  • Freshly ground black pepper
  • 9 sheet filo pastry
  • 90g butter - melted
  • Sliced almonds and dried Italian herbs for topping (optional)

Method

Chicken, Leek & Mushroom Filos

  • Melt the butter in a large frying pan and sauté the leeks, onion and mushrooms for 5 minutes. Add in the garlic and cook for a further minute.
  • Stir through the flour and cook for a minute.
  • Whisk in the chicken stock and cream and whisk until thickened.
  • Stir through the chicken and a good sprinkling of pepper - set aside to cool completely.
  • Place three sheets of filo pastry on a work surface and brush with the melted butter. Top each sheet with another sheet of filo and brush with butter. Repeat this step with the remaining three sheets of filo.
  • Cut each stack of filo in half width wise, giving you six. Place 200g of the chicken mixture at one end of each filo.
  • Fold over the sides of the pastry and roll up to make a parcel with the seam underneath.
  • Brush the tops of the parcels with butter and sprinkle with the almonds and dried herbs if using.
  • Preheat the oven to 180oC (160oC fan bake). Place the parcels on a baking tray lined with baking paper. Bake for 25 - 30 minutes or until golden.