These are great stuffed filo pockets. The filo dough is what they make baklava out of and is light and flaky. These are so delicious and even though the filo dough is light, they are quite filling with the chicken, cream cheese and whipping cream. Not quite low cal, but well worth a couple of extra sit-ups.
CREAMY CHICKEN AND MUSHROOM PARCELS
Filling:
2 tablespoons butter
2 bacon strips, chopped
5 oz small white (button) mushrooms, chopped
5 oz field (flat) mushrooms, chopped
6 green spring onions, chopped
1 tablespoon grain mustard
4 oz cream cheese, chopped
1/3 cup heavy (whipping) cream
1 lb cooked chicken chopped
10 sheets filo pastry
4 tablespoons butter, melted
2 teaspoons poppy seeds
FILLING: Heat the butter in a frying pan, add the bacon and mushrooms and cook, stirring, until the liquid has evaporated. Add the green (spring) onions and cook, stirring, until soft. Stir in the mustard, cream cheese, cream and chicken and mix well.
Layer 5 sheets of filo pastry together, brushing each layer with melted butter. Keep the unused pastry covered with a barely damp, clean dish towel at all times to prevent drying out. Cut the pastry in half to form two squares. Spoon one fourth of the filling onto the end of each square, roll once, tuck the ends in and roll up. Brush lightly with butter and then sprinkle with poppy seeds. Repeat with the remaining pastry and filling.
Place on a lightly greased baking sheet. Bake at 400 degrees F for about 20 minutes or, until lightly browned and filling is hot. The parcels can be prepared a day ahead. Store, covered with plastic wrap, in refrigerator.
Serves 4
Facts per Serving Calories: 3849 Fat: 272g Carbohydrates: 290g Cholesterol: 124mg Sodium: 1845mg Protein: 61g Fiber: 11g
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