Lucy, from Riccarton...
"I Feel Like Filo Tonight, Like Filo Tonight!"
This recipe was the ultimate indulgence during my years as a poor student. Inherited from my mum, this is one of those secret recipes that everyone seems to know but it is still classified information! Often on cold winter nights, the thought of hot crunchy "chicken filo feast at the flat" seemed to get me through. There weren't too many things I was willing to delve into the pocket for, but a box of filo pastry was one of these few treats! It can also be altered depending on what is seasonal, or simply what is available in the fridge when the filo pangs arise! Delish!
25 Votes
Since September 15th
Ingredients
- 1 box of filo pastry sheets
- 1 green onion
- 6-8 mushrooms, button or flat
- 2 large chicken breasts or thigh fillets (breast is best!)
- 50grams butter
- 2 tbsp flour
- 250ml milk
- 1 tsp sugar
- 250ml chicken stock
- 250ml water
- salt
- olive oil
- spray canola oil for filo pastry
- muffin trays
Directions
- Preheat the oven to 200 degrees C (bake/fan bake)
- Chop the onion and mushrooms finely.
- Saute the onion in some oil and set aside.
- In the same pan, brown the chicken well and put in oven to cook through.
- Saute the mushrooms, using butter this time to really add flavour. Set these aside also.
- In a pot, make a roux using the leftover butter from the mushroom pan and flour: Melt the butter and add the flour to make a paste.
- Stir this continuously using a whisk until the roux is foamy.
- Add half of the milk and half of the water and stock.
- Stir continuously with whisk.
- When mixture thickens to a thick sauce texture, add remaining halves of liquids, sugar, salt and repeat stirring process.
- Leave to boil and thicken, then add the mushrooms and onions, still stirring. When sauce is finished remove from heat and let cool.
- Remove chicken from oven and slice into bite sized pieces, adding these to cooling sauce.
- Spray muffin trays with canola oil spray.
- On a clean, dry oven tray lay out 6 sheets of filo.
- Spray oil between each sheet; this is tricky and requires a delicate touch!
- With a sharp knife, cut the rectangle of filo into 6 squares (2x3) and place these into the muffin trays.
- Scoop the chicken mixture into the trays to fill the filo.
- Spray tips of filo with oil and pop in oven to bake through, about 20-30mins.
- Remove from oven and let stand for 10minutes.
- Serve with a big side of vegies and yummy chutney!
| Serves | Cooking Time | Prep Time |
|---|---|---|
| One flat / 2-4 people | 20mins | 30 mins |
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