Creamy Chicken, Mushroom and Tarragon Filo Parcels

Serves makes 9

Time 1 hour

Ingredients

9 sheets of filo pastry

1 cup + 1 tbsp extra virgin olive oil

2 chicken thigh fillets, diced

⅛ cup plain flour

200g Swiss brown mushrooms, sliced

½ brown onion, diced

2 cloves garlic, finely chopped

2 tbsp tarragon, finely chopped

100g goat’s cheese

1 tsp Dijon mustard

150ml cream

Salt and pepper, to taste

⅛ cup sesame seeds

Method

Preheat oven to 200°C.

Place diced chicken in a bowl. Add the flour and toss to cover.

Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally until browned. Remove the chicken to a bowl and set aside. To the same pan, add the mushrooms, onion, garlic and tarragon and cook stirring for 4-5 minutes or until mushrooms are soft and caramelised. Add the chicken back in.

Add dijon and cream to the mix and bring to a simmer. Cook for a few minutes until the sauce has thickened. Season with salt and pepper. Remove from the heat and place the mixture into a bowl. Refrigerate. You cannot wrap your parcels until this mix is completely cool.

Once cooled, crumble goats cheese into the bowl and mix to combine.

Pour your oil into a small bowl. To make the parcels, slice the filo sheets in half, place one sheet on a clean bench and paint on olive oil with a pastry brush. Place another piece on top, oil again and add one final piece of pastry to make 3 layers. Brush with more olive oil.

Add 2 heaped tbsp of the cooled mix to one corner of the pastry. Fold over into a triangle shape and keep folding in a triangle pattern along the pastry to make a triangle parcel.

Brush the top of the parcel with olive oil and sprinkle with sesame seeds. Place onto lined baking trays. Repeat with the rest of the mix to make 6 parcels.

Cook in the oven for 10-15 minutes or until the pastry is crispy and golden.