Chicken Mascarpone Pesto Filo Parcels
Ingredients
8 Sheets of filo pastry
Cooking spray
1 chicken breast, cooked and shredded
200g Tatua Mascarpone
Pesto, 135g (I used store bought)
1 spring onion, finely chopped, green only, approx 2 Tablespoons
2-3 Tablespoons pine nuts, baked (or use chopped cashews)
1 handful of spinach, washed and sliced
½ cup of cheese, grated
Optional
Salt & Pepper to Season
Mint or Coriander, 2 Tablespoons, finely sliced
Method
- Preheat oven to Bake 200C (or as per filo pastry packet instructions)
- Prepare one to two oven trays with a light spray of cooking oil or baking paper.
- If using frozen filo allow up to 3 hours to thaw
- First bake your pine nuts, in a shallow baking dish or tray add your pine nuts to the heating oven and bake for 4-6 minutes, checking often. Once they begin to colour keep an eye on them. Bring them out when golden brown. They can burn easily. Set aside.
- In a medium bowl add your cold shredded chicken, mascarpone, pesto, sliced spring onion, pine nuts, sliced spinach and grated cheese. Combine with a large spoon and set aside.
- On a clean bench surface, lay out your filo. Take the top piece of filo. It is thin, so handle gently, any tears are ok.
- Lay the first piece of filo on the clean bench.
- Lightly spray the filo all over with cooking oil.
- Place the second piece of filo on the top and smooth to join.
- Slice the filo length-ways on the long side through the middle. You will now have two long rectangles.
- Add a ⅓ cup of mixture to the bottom corner of one of the filo lengths.
- Fold the bottom corner of the filo over to form a triangle and the edges line up as per my video, repeat folding the filo over itself into a triangle until you come to the end of the sheet.
- If you have a small edge remaining simply tuck this under.
- Add to the baking tray and repeat with the remaining sheet.
- Lightly spray the tops of the filo with cooking oil before baking
- Then continue to prepare the two filo sheets and filling until you are done.
- Bake for 13-15 minutes until the filo is golden brown.
- Remove from the oven and serve immediately with a fresh garden salad
Created by Anna Cameron at www.justamumnz.com
