Very nice indeed!!
Chicken and mushroom filo parcels
| 1 tblsp olive oil |
| 1 finely chopped onion |
| 2 cloves crushed garlic |
| 300 grams chopped button mushrooms |
| 400 grams chopped chicken thighs (fillets) |
| 375ml can light evaporated milk |
| 2 tblsp chopped tarragon |
| 8 sheets fillo pastry |
| cooking oil spray |
| 1 tblsp sesame seeds |
| snow pea tendrils (to serve) |
| extra fresh tarragon (to garnish) |
Heat half the oil in a large pan. Add onion, garlic and mushrooms; cook, stirring, until onion is soft. Transfer to a small bowl.Heat remaining oil in same pan. Add chicken; cook, stirring, until browned. Stir in milk; simmer, uncovered, for 20 minutes, until sauce is reduced and thickened. Stir in tarragon then mushroom mixture; cool.
Layer two sheets of fillo together, spraying with a little oil between each layer. Spoon one-quarter of the chicken mixture along one short end of fillo. Fold in sides, then roll-up to enclose filling. Place parcel, seam-side-down, on greased oven tray; spray with oil. Repeat with remaining fillo, oil and chicken mixture. Sprinkle seeds over parcels.
Cook in a moderate oven, 180°C, for about 20 minutes, or until lightly browned.
Serve parcels with snow-pea tendrils; garnish with extra fresh tarragon.
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