Chicken, leek and pea filo parcels
These pastries are made with crispy filo and have a filling of tasty chicken, leeks and peas. Perfect for a lunchtime snack.
- Preparation Time10 mins
- Cooking Time45 mins
Nutrition per serving
- Energy131 Kcals
- 2 shallots, finely chopped
- 1 small leek, finely chopped
- 1tbsp sunflower oil, plus extra for filo
- 2 chicken breasts, chopped
- 1 medium potato, diced
- 2tbsp Kikkoman Soy Sauce
- 150ml vegetable stock
- 75g frozen peas, thawed
- 1tbsp lemon thyme leaves
- 270g pack filo pastry sheets
- 1-2tbsp sesame seeds
- 2tbsp chilli oil
- 1tbsp Kikkoman Soy Sauce
Preheat oven to 200°C, 180°C fan, gas 6. Saut_ shallots and leeks in oil until soft. Add chicken and potatoes, fry for 2mins.
Add Kikkoman Soy Sauce and stock, cover and cook for 10mins until potato is tender and chicken cooked. Uncover and cook until almost all stock has evaporated away. Stir in peas and thyme then set aside to cool.
Place one sheet of filo pastry on a board. Brush with oil and fold in half lengthways. Put a spoonful of chicken mixture at one end then fold over to make a triangular parcel. Brush with oil and sprinkle with sesame seeds. Repeat until all the mixture is used up.
Put on a greased baking sheet and cook for 20-25min until golden.
Mix together the chilli oil and Kikkoman Soy Sauce and serve with the parcels to dip.