Some skill required
Chicken, Leek & Mushroom Filos
6
Serves
35 minutes
Prep Time
30 minutes
Cook Time
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.