I took inspiration from a recipe on the BBC Good Food website when making these chicken, mozzarella and pesto filo parcels. The main differences are that I used pesto from a jar and made 8 parcels, to enjoy as finger food at a picnic, buffet or party.
The combination of flavours is delicious - chicken and pesto go very well together anyway, and the addition of sun-dried tomatoes and oozy mozzarella takes it to a new level. I hope you enjoy them as much as I do!!
Tip
- This recipe for chicken, mozzarella and pesto filo parcels is easily doubled if you want to make more.
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Ingredients
- 225g boneless skinless chicken breasts or thighs, chopped into small cubes
- 3 sundried tomatoes, finely chopped
- 125g mozzarella, grated
- 2 tbsp green pesto
- salt and freshly ground black pepper
- 200g pack filo pastry sheets
- 60g butter, melted
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Instructions
- Preheat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep remaining filo covered with a damp tea towel while you work.) Halve the filo stack lengthways. Place 2 heaped tablespoons chicken mixture along the shorter edge. Fold in the sides, then roll up. Before you get to the end, brush with a little butter to seal the seam. Repeat with the remaining filo pastry and chicken mixture to make 8 parcels.
- Transfer the parcels to the preheated baking tray, seam-side down. Brush with remaining butter and bake in the oven for 25 to 30 minutes until golden.
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Chicken, Mozzarella and Pesto Filo Parcels
Ingredients
- 225g boneless skinless chicken breasts or thighs chopped into small cubes
- 3 sundried tomatoes finely chopped
- 125g mozzarella grated
- 2 tbsp green pesto
- salt and freshly ground black pepper
- 200g pack filo pastry sheets
- 60g butter melted
Instructions
- Preheat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep remaining filo covered with a damp tea towel while you work.) Halve the filo stack lengthways. Place 2 heaped tablespoons chicken mixture along the shorter edge. Fold in the sides, then roll up. Before you get to the end, brush with a little butter to seal the seam. Repeat with the remaining filo pastry and chicken mixture to make 8 parcels.
- Transfer the parcels to the preheated baking tray, seam-side down. Brush with remaining butter and bake in the oven for 25 to 30 minutes until golden.
Notes
- This recipe for chicken, mozzarella and pesto filo parcels is easily doubled if you want to make more.
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