Mexican Chicken and Cheese Fillo Parcel


1 pkt fillo pastry, thick style

Butter, melted in a small pot

2 Chicken breast, diced


1 tsp Cumin, toasted & ground

1 tsp Coriander seed, toasted & ground

1 Red onion, diced

1 clove garlic

1 bunch fresh coriander, finely chopped

1 cup red kidney beans

1/2 Red Capsicum, diced


1/2 cup Fontane cheese, shredded (or your favourite tasty or colby cheese)



1 cup Cherry Tomatoes halved

1 small Lebanese Cucumber, diced

¼ red onion diced

small handful of fresh herbs – like basil, coriander, parsley, dill

1 lime juiced

tsp salt

tbls olive oil


In a hot frying pan with some olive oil, add the cumin, coriander seed, chicken, garlic, onion and capsicum. Once the chicken has cooked through, lay out the chicken onto a tray and place it in the fridge to cool. In a bowl

Once the mixture has cooled, mix it together with the kidney beans, cheese and coriander in a bowl. Cut the fillo pastry sheets in half, brush the pastry with butter, place a spoonful of the chicken mixture onto the pastry and fold the pastry over the mixture into a triangle parcel. Brush the outside with butter and put on a tray in the oven. Repeat until you’ve used all the chicken mixture

Bake the parcels in the oven at 200C for 8-10 minutes

Mix all the ingredients together in a large bowl 

Serves 4-6