Chicken Phyllo Parcels - cooking recipe

Ingredients

30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
125 g country mixed vegetables, soaked overnight
450 ml chicken stock
10 ml smoked paprika
3 skinless chicken breasts, cut into 2 cm pieces
1 (150 g) package trimmed asparagus, roughly chopped
salt & freshly ground black pepper
50 g freshly grated parmesan cheese
15 ml creme fraiche
1 (20 g) package flat leaf parsley, roughly chopped
1 (200 g) package phyllo pastry, chilled
75 g butter, melted

Preparation

Pre heat the oven to 190 C, 375 F or Gas Mark 5.
Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
Add the casserole mix and chicken stock.
Bring to the boil, reduce the heat and simmer for 30 minutes.
Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
Add the asparagus and casserole mix to the chicken.
Add seasoning to taste, cheese, creme fraiche and parsley.
Remove from the heat.
Lay 1 sheet of filo on the work surface and brush with melted butter.
Repeat this with 2 more sheets.
Cut this in half.
Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
Bring the filo together to form a money bag and brush with melted butter.
Repeat this process using the remaining filo and chicken mixture.
Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.