Wednesday, April 20, 2011

Creamy Chicken, Mushroom and Corn Parcels

As a lover of pastry I have been craving pastry for a few weeks now. So to satisfy my pastry craving I decided to make some filo parcels for dinner last night.

The filling was creamy and tasty with a somewhat homestyle country taste and smell about it - nothing fancy infact quite plain Jane but it was delish. A mixture of chicken, mushrooms and corn bound togther with a creamy sauce laced with a hint of mustard and thyme.... typing this I could eat another one right now!

Creamy Chicken, Mushroom and Corn Parcels

Serves: 4
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillets, diced
1 brown onion, diced
200 grams button mushrooms quartered
2 cloves garlic, crushed
1/2 bunch fresh thyme
1 tablespoon wholegrain mustard
1 cup chicken stock (made with stock powder)
1/2 cup skim milk
2 tablespoons cornflour
2 tablespoons water
1/2 cup canned corn kernels, drained
freshly ground black pepper
12 sheets filo pastry
1 tablespoon sesame seeds (optional)

Coat a large frying pan with cooking spray and cook chicken, onion, mushrooms and garlic until chicken is browned and just cooked.

Add thyme, mustard and chicken stock. Bring to the boil stirring and reduce heat to simmer for 5 minutes.

In a small jug combine milk with cornflour, mixing well. Add to chicken mixture and stir until thickened slightly. Stir through corn and season to taste with salt and pepper. Remove from heat and allow to cool.

Preheat oven to 180 degrees Celsius.

Working with one sheet of pastry at a time place first sheet on your workspace longways away from yourself. Spray with cooking spray and place another sheet on top. Repeat this with the third sheet of pastry.

Place a quarter of the chicken mixture at one end of the pastry, fold over ends and roll to enclosed. Place on a prepared oven tray. Repeat to make four parcels.

Spray parcels with cooking spray and sprinkle with sesame seeds.

Cook in oven for 15 - 20 minutes or until heated through and the pastry is golden.

(click here for a printable version of this recipe)

No comments: