Easy Chicken & Mushroom Pastries

These is SO easy to make, low fat, nutritious, and the whole family loved them!

• Ready In: 45 mins
• Serves: 4
• Yields: 6 pastries

Ingredients

• 500  g chicken breasts, all visible fat removed
• 150  g mushrooms
• 1  small leek
• 1⁄4 cup  finely sliced shallots or 1⁄4 cup spring onion
• 1⁄3 cup  extra light sour cream
• 190  g phyllo pastry, sheets thawed
• 1  tablespoon coarse grain mustard
• 1  teaspoon olive oil
• 1  pinch salt, to taste
•  pepper, to taste
•  canola oil cooking spray
•  dried herbs (optional)

Directions

1. Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
2. Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
3. Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
4. Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
5. How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
6. Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
7. Sprinkle with mixed herbs.
8. Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
9. To brown pastry, remove from oven and place under grill for about 1 minute.
10. Watch them though, they brown very quickly!
11. Serve with a side of green salad or veggies.