Easy Chicken & Mushroom Pastries

Recipe by Claire Jane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
YIELD: 6 pastries
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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