Chicken and Pesto Filo Parcels
- 1 tbsp olive oil
- 8 chopped basil leaves
- 1 tsp pine nuts
- 230g chicken breasts, chopped
- 3 chopped sundried tomatoes
- 125g mozzarella, chopped
- 4 sheets of filo pastry (about 180g)
- 20g melted butter
- Preheat the oven to 200C. Grind together the basil, oil and pine nuts to make a pesto, then add to a bowl with the chicken, mozzarella and tomatoes and stir to combine. Season well.
- Pile up the pastry on a board, then cut in half to make two squares of four layers. Make a ‘star’ shape by angling the sheets on top of one another, and spoon half the mixture onto each pile of pastry. Brush the butter around the base, gather up the edges, and scrunch them together until you have two stuffed parcels. Bake for 25 mins until golden, then serve with salad.
25 mins
2 serving