Saturday, February 12, 2011

Recipe Book - Filo Parcels

This weels recipe is from the website Taste
and it was tonights meal.
Quite easy to make even though it dosent look like it and even Master J loved it and asked for more!
Its now been added to the family favourites.

Chicken, Feta and Sweet Potato Filo Parcels

Preparation Time
35 minutes

Cooking Time
65 minutes
Ingredients (serves 6)
Olive oil, to grease
500g orange sweet potato (kumara), peeled, cut into 2cm pieces
125ml (1/2 cup) olive oil
1 large red onion, chopped
500g chicken thigh fillets, trimmed, cut into 2cm pieces
60g baby spinach leaves, washed, dried, roughly chopped
250g feta, roughly crumbled
Freshly ground black pepper
18 sheets filo pastry
3 tsp olive oil, extra
3 tsp sesame seeds

Preheat oven to 200°C. Grease a baking tray with olive oil. Place the sweet potato and 1 tbs of the oil in a large bowl. Toss the sweet potato to coat and place on the greased tray in a single layer. Roast in preheated oven for 30 minutes or until tender and light brown. Set aside for 15 minutes or until cool enough to handle.

Meanwhile, heat 1 tbs of remaining oil in a large non-stick frying pan over medium-high heat. Add onion and cook, uncovered, stirring frequ-ently, for 3 minutes or until soft. Transfer to a large heatproof bowl.

Add half of the chicken to the pan and cook over medium-high heat, uncovered, turning occasionally, for 4 minutes or until just cooked through. Transfer chicken and onions to the bowl. Repeat with remaining chicken.

Add the spinach and sweet potato to the chicken mixture and toss to combine. Set aside for 5 minutes to cool slightly. Cover and place in the fridge for 10 minutes or until cooled to room temperature.

Sprinkle chicken mixture with feta, season well with pepper and toss gently to combine. Divide mixture into 6 portions.

Lay pastry flat on a clean work surface. Cover with a clean, dry tea towel, then a clean, damp tea towel to prevent pastry drying out. Brush 1 sheet of pastry lightly with a little remaining oil. Top with 2 more sheets of pastry, brushing each with a little more oil. Place one portion of chicken mixture on a narrow end of the pastry, leaving a 7cm border at the end and on each side. Fold front edge of the pastry over filling, then fold in sides and roll up to enclose. Repeat with remaining pastry, oil and chicken mixture to make 6 rolls.

Grease a large baking tray lightly with olive oil. Place the filo parcels seam-side down on the greased tray, brush each filo parcel lightly with the extra oil and sprinkle evenly with sesame seeds. Bake in preheated oven for 25 minutes or until crisp and light golden. Serve immediately.

Prep: 35 mins (+ 30 mins cooling time)

To freeze (for up to 3 months): As you complete each parcel, wrap it in several layers of plastic wrap. Label and date, and place in the freezer.
To cook: Preheat oven to 200°C. Grease a baking tray with olive oil. Place frozen filo parcels on tray, brush with extra oil and sprinkle with sesame seeds. Bake in preheated oven for 1 hour or until crisp and golden.

serving suggestion: Green salad.

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