Chicken, leek and pea filo parcels

Total time 55 mins

10 mins preparation time

45 mins cooking time

These pastries are made with crispy filo and have a filling of tasty chicken, leeks and peas. Perfect for a lunchtime snack.

Ingredients

4 portion(s)

shallots, finely chopped

small leek, finely chopped

1 tbsp

sunflower oil, plus extra for filo

chicken breasts, chopped

medium potato, diced

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

150 ml

vegetable stock

75 g

frozen peas, thawed

1 tbsp

lemon thyme leaves

270 g

pack filo pastry sheets

1 ½ tbsp

sesame seeds

For the dipping sauce

2 tbsp

chilli oil

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

Nutritional facts (per portion): 548 kJ / 131 kcal

5 g Fat

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Put on a greased baking sheet and cook for 20-25min until golden.

Step 5

Mix together the chilli oil and Kikkoman Soy Sauce and serve with the parcels to dip.

Recipe-ID: 716

Recipe as PDF

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