Chicken in Filo Pastry Recipes

Ingredients :

2 cooked chicken breasts, finely chopped

1 egg, lightly beaten

1 chicken stock cube, crumbled

1 small onion, finely chopped

30g bean sprouts

30g mushrooms, finely chopped

30g soft wholemeal breadcrumbs

1/2 fresh marjoram or a good pinch of dried

1/2 tsp fresh rosemary or a good pinch of dried

12 sheets filo pastry

2 tbsp skimmed milk for glazing

1. In a bowl, combine all ingredients, except the pastry and milk.
2. Fold a sheet of filo pastry in half, widthwise.
3. Brush lightly with milk.
4. Repeat with another 2 sheets of pastry, placing them on top of the first, to give a total of 6 layers.
5. Place a quarter of the filling mixture along the edge of the pastry.
6. Roll up the pastry, tucking in the ends just before making the final roll to give a neat parcel.
7. Place the completed roll, sealed side down, on a lightly greased baking sheet.
8. Repeat filling and rolling as above for the remaining pastry and filling.
9. Brush each roll with milk.
10. Bake in preheat oven for 15 minutes, or until pastry in crisp and golden brown.
11. Serve hot.

For a delicious change, make this recipe with a can of tuna in place of the chicken.

Serves 2 - 4

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