Chicken Parcels

These weren't too hard to make. It consists of a whole cooked chicken, Philadelphia cooking cream cheese, onion, broccoli and cauliflower. And of coarse filo pastry.


First you sautee the diced onion in butter until it softens (not browns), then add the chicken you have diced up into small pieces and the already cooked and mashed up broccoli and cauliflower. Also add the cream cheese and mix until the cream cheese has melted through. Once the mixture is ready, take the filo out of the fridge and using a pastry brush butter 2 pieces together. Then fold in half so you have a long strip. Place a large spoonful in the middle of the filo and gently wrap the sides up and then cover with one end of the strip and then keep rolling. Then use pastry brush to lightly butter the top of the parcel to give it a nice golden colour. Cook at 180oC until nice and golden. I served it up with roast potato and pumpkin.


After making this I thought I might try it with taco mice in it and serve it with pastry. Not sure if that will be too wet but will give it a try and let you know. :)


To be honest I hated using filo at first. I did have trouble with it drying out so you have to be quick, A friend even suggested placing a wet chux over the filo to stop it from drying out. Great tip. But it was so yummo I will definately make it again. Thanks sis for the recipe.