Name: Chicken and mushroom pastry parcels
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/4 pounds skinless, boneless chicken breasts, sliced thinly; 3 1/2 pounds mushrooms, chopped finely; 1 small_piece leek, sliced thinly; 1/2 cup low-fat sour cream; 1 1/2 tablespoon dijon mustard; 1/2 cup low-fat cheddar cheese, finely grated; 2 teaspoon fresh tarragon, finely chopped; 8 sheets phyllo pastry; vegetable-oil spray

Ingredients

1 1/4 pounds skinless, boneless chicken breasts, sliced thinly

3 1/2 pounds mushrooms, chopped finely

1 small_piece leek, sliced thinly

1/2 cup low-fat sour cream

1 1/2 tablespoon dijon mustard

1/2 cup low-fat cheddar cheese, finely grated

2 teaspoon fresh tarragon, finely chopped

8 sheets phyllo pastry

vegetable-oil spray

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Heat oiled large saucepan, cook chicken, in batches, until lightly browned and cooked through.

3.Add chopped mushrooms to same pan, cook, stirring, until lightly browned and tender. Add leek to pan, cook, stirring, until leek is softened. Return chicken to same pan with sour cream, mustard, cheese and tarragon, cook, stirring, until combined.

4.Cut pastry sheets in half crosswise, layer four halves together, brushing with water between each layer. Repeat with remaining pastry sheets. Place one-quarter of chicken mixture on one short end of pastry, fold in sides, roll to enclose filling. Repeat with remaining chicken mixture and pastry.

5.Place parcels on prepared baking sheet, coat with oil spray. Bake, uncovered, 10 minutes or until pastry is lightly browned and chicken mixture is hot.

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Ingredients

Method

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