Potato and butter chicken phyllo parcels
Serving: 6
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Directions
- Preheat the oven to 180°C and line a baking tray with baking paper. Toss the chicken in the oil and roast until cooked, for (+/- 10 minutes). Remove and roughly chop. Mix the chopped chicken with the potatoes and set aside
- Whizz together the onion, garlic and parsley, then mix in the juice, butter and season to taste. Mix in with the chicken mixture
- Lay a sheet of phyllo pastry on a working surface and brush with a little melted butter, place another sheet of phyllo over and cut into quarters. Spoon a little of the chicken mixture in the centre and gather up the pastry to form a parcel and seal. Gently lift and place in the baking tray and brush with the egg. Continue until all the filling is used. Bake until golden, for (+/- 15 minutes)
Ingredients
- 6 skinless and boneless chicken breasts
- 45ml (3 tbsp) sunflower oil
- 4 large potatoes, cubed and par boiled
- 2 red onions, finely chopped
- 4 garlic cloves, crushed
- 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped
- Juice of 1 lemon
- 120g butter, at room temperature
- Salt, to taste
- 24 sheets phyllo pasty
- 1 large egg, lightly beaten for brushing