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Easy Chicken & Mushroom Pastries

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“These is SO easy to make, low fat, nutritious, and the whole family loved them!”
READY IN:
45mins
SERVES:
4
YIELD:
6 pastries
UNITS:
US

Ingredients Nutrition

Directions

  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.

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