Easy Chicken & Mushroom Pastries

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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)

Recipe

• 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.