Chicken and Mushroom Filo Rolls. Fold in sides and continue to roll until a sausage roll shape is formed. Creamy chicken wrapped in crispy filo pastry makes a special treat. Heat a dash of oil in a frying pan.
Try this Chicken with mushroom filo recipe, or contribute your own.
Place the filo rolls on the lined baking tray and spray the surface of each one with a little more oil.
Sprinkle with black pepper and higetta seeds and be ke in.
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Fold in sides and continue to roll until a sausage roll shape is formed. Creamy chicken wrapped in crispy filo pastry makes a special treat. Heat a dash of oil in a frying pan.
Alright, don't linger, let's task this chicken and mushroom filo rolls formula with 11 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 11 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements Chicken and Mushroom Filo Rolls:
- You need 2 tsp olive oil.
- You need 200 g for button mushroom, sliced.
- Provide 1 - onion chopped.
- Provide 500 g - skinless chicken thigh fillets.
- Require 2 tsp for mustard.
- Provide 2 tbs of flour.
- Require 3/4 milk.
- Give 8 sheets fillo pastry.
- Prepare Olive oil spray.
- You need 1 egg for egg wash.
- You need 1 tbs for sesame seeds.
In a normal saucepan, fry the Chicken, mushrooms, garlic, and onion until the onions are soft and the chicken is sealed. Add the corn flour, salt and Fold the edges in and roll into a parcel. Spray the filo parcels lightly with. Filo pastry is widely used in Greek cookery and so long as a few simple rules are followed, it is easy to work with and the results are always impressive.
Chicken and Mushroom Filo Rolls making:
- Heat oil, add mushrooms, cook for 6 minutes. Transfer to a place and set aside..
- Heat oil, add onion, cook for 5 minutes or until soft. Transfer to the plate with mushroom and set aside..
- Heat oil, add chicken, cook for 5 minutes of until browned. Return mushroom and onion to the pan with mustard. Stir until combined..
- Sprinkle flouur over chicken mixture and stir until well combined..
- Slowly add milk, stiring constantly. Return to heat and stir until mixture comes to the boil. Simmer for 1 minutes..
- Remove from pan and cool completely..
- Preheat the oven to 200 C.
- Place a sheet of filo pastry on a flat surface. Spray with olive oil. fold pastry short end to short end. Spread 1/3 c chicken mixture on the edge of pastry. Roll pastry once. fold in sides and continue to roll until a sausage roll shape in formed. Place on prepared baking tray..
- Brush the rolls with egg wash and sprinkle with sesame seeds..
- Bake for 15 - 20 minutes..
- Enjoy.
Process the chicken and vegetables until the texture is fine. Spoon some chicken filling onto one end of the filo sheet, pull the bottom over and roll up. These filo pastry rolls make an excellent starter, or you could serve two rolls each for a light meal. The filling is a colourful mixture of low-fat minced chicken and plenty of vegetables, with a little smoked ham and fresh herbs to add to the flavour. The rolls are served with a piquant cranberry relish.
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