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
1. Preheat oven to 200°C.
2. Place diced chicken in a bowl. Add the flour and toss to cover.
3. 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.
4. 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.
5. Once cooled, crumble goats cheese into the bowl and mix to combine.
6. 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.
7. 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.
8. 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.
9. Cook in the oven for 10-15 minutes or until the pastry is crispy and golden.
Click here to see how it’s made!
