Chicken, Mozzarella and Pesto Filo Parcels
A delicious flavour combination - enjoy this finger food snack at a party, picnic or buffet.
Equipment
Ingredients
- 225 g (7.9 oz) boneless skinless chicken breasts or thighs chopped into small cubes
- 3 sundried tomatoes finely chopped
- 125 g (4.4 oz) mozzarella grated
- 2 tbsp green pesto
- salt and freshly ground black pepper
- 200 g (7.1 oz) pack filo pastry sheets
- 60 g (2.1 oz) 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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Nutrition
Calories: 224kcal | Carbohydrates: 14g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 340mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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