EASY CHICKEN & MUSHROOM PASTRIES

Easy Chicken & Mushroom Pastries image

Provided by Claire Jane

Time 45m

Yield 6 pastries, 4 serving(s)

Number Of Ingredients 12

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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)

Steps:

Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
Sprinkle with mixed herbs.
Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
To brown pastry, remove from oven and place under grill for about 1 minute.
Watch them though, they brown very quickly!
Serve with a side of green salad or veggies.