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- Chicken and Ham Filo Parcels
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PrintCHICKEN AND HAM FILO PARCELS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Split the chicken breasts almost in half horizontally, open them out and place them between two sheets of clingfilm.
- Beat with a rolling pin to flatten them. Arrange the chicken over a large sheet of foil, overlapping the pieces slightly to form a rectangle.
- Cover evenly with the slices of ham.
- Heat the oil in a saucepan, add the shallots and fry for about 5 minutes until softened.
- Remove from the heat and stir in the watercress, feta, lemon juice, egg and season with salt and pepper.
- Mix well. Spread the mixture evenly over the ham to within 1 cm of the edge.
- Using the foil to help you, roll up the chicken, ham and filling from one long end.
- Wrap the foil around the roll and set aside.
- Mix together the melted butter and mustard. Layer 3 or 4 sheets of filo, depending on their thickness, on an oiled baking sheet, brushing each one thinly with mustard butter.
- Carefully unwrap the chicken roll from the foil and place it in the centre.
- Arrange 3 more sheets of filo pastry over the top, brushing each one lightly with mustard butter.
- Scrunch 2 sheets of filo and arrange over the top. Press round the edge to seal the filling, and then brush the top with any remaining butter.
- Bake in a preheated oven for 45-50 minutes until the pastry is crisp and golden brown.
- Serve warm or cold, cut into thick slices.
INGREDIENTS
- 1 kg boneless, skinless chicken breasts
- 500 grams sliced cooked ham
- 2 tablespoon Sesame oil
- 4 shallots, finely chopped
- 200 grams watercress, chopped
- 200 grams feta cheese, crumbled
- 2 tablespoon lemon juice
- 2 eggs, beaten
- 100 grams butter, melted
- 4 teaspoons wholegrain mustard
- 500 grams packet filo pastry
- Salt and pepper
7 comments for “Chicken and Ham Filo Parcels”
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