Easy Chicken & Mushroom Pastries |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
These is SO easy to make, low fat, nutritious, and the whole family loved them! Ingredients:
500 g chicken breasts, all visible fat removed |
150 g mushrooms |
1 small leek |
1/4 cup finely sliced shallots or 1/4 cup spring onion |
1/3 cup extra light sour cream |
190 g phyllo pastry, sheets thawed |
1 tablespoon coarse grain mustard |
1 teaspoon olive oil |
1 pinch salt, to taste |
pepper, to taste |
canola oil cooking spray |
dried herbs (optional) |
Directions:
1. Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
2. Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
3. Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
4. Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
5. How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
6. Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
7. Sprinkle with mixed herbs.
8. Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
9. To brown pastry, remove from oven and place under grill for about 1 minute.
10. Watch them though, they brown very quickly!
11. Serve with a side of green salad or veggies.
|
|