Chicken and Creamy Mushroom Filo Parcels
1 Large chicken breast, cooked and shredded
250 g button mushrooms, sliced
1 Onion, diced
3 cloves garlic, crushed or finely grated
1/2 Cup chicken stock
1 tsp white wine vinegar
1 tsp wholegrain mustard
12 sheets filo pastry
approx 1/2 Cup mozzarella
Melted butter for brushing the tops.
1. Preheat oven to 190°C. Heat a dash of oil in a sauce pan over a medium heat. Add onion and garlic and cook for a few minutes. Add the mushrooms and cook for a further 5 minutes.
2. Add the chicken stock and vinegar and simmer until reduced by about half. Add the cream and mustard and simmer until thickened. Mix in the chicken and season with salt and pepper.
3. To make the filo parcels: Place 1 sheet of filo pastry on a clean surface, brush evenly with butter, repeat with another sheet. Add 1.4 of the chicken mixture to the center of the lower 1/3 (see picture). Top with a bit of mozzarella. Fold the bottom edge up and sides in and roll up. Brush the top with butter and place on a baking paper lined baking tray.
4. Bake for 25 minutes, until golden.