Creamy Chicken, White Wine & Cream Parcels

Creamy Chicken, White Wine & Mushroom Barcels

Ingredients
1 Chicken Fillet, chopped into very small pieces
1 Onion, finely chopped
2 Garlic cloves, crushed
handful of sliced Mushrooms
3 Tablespoon Blue Cheese
1/2 cup Light Single Cream
1 Carrot, peeled and chopped
1/4 cup dry White Wine
1 Red capsicum, washed and sliced
small handful of pitted Olives
1 tablespoon chopped fresh parsley
Filo Pastry
Melted Butter
2 tablespoons sesame seeds


Method
Heat oil in a pan and fry the chicken until brown. Remove from the pan. Heat a little more oil and gently fry the onion & garlic until soft, add the carrot and red capsicum and cook for 5 minutes. Add the blue cheese, stir for a few minutes then add the white wine. Add the cream and olives and heat through adding the parsley.

Lay out the sheets of filo pastry. Use one sheet, fold in half and brush with melted buttter. Place around 3-4 tablespoon of the creamy chicken mixture towards the corner of one end of the filo, fold in the corners and fold up to make a rectangular parcel.

Brush the top of the filo pastry with butter and sprinkle with some of the sesame seeds.

Place into a preheated oven of 180C for around 3o minutes. Remove and serve with a salad or some fresh vegetables.

N.B. This dish can also be made mixed with pasta instead of making them into parcels. Cook pasta of your choice according to the packet and mix all together. You may need some extra sauce when mixing with pasta so add some extra cream or milk to the sauce at the end of cooking.