Chicken & Vegetable Parcels

Serves: 12

Ingredients

• 200ml Millac Gold Double
• 600g Chicken breast (1cm dice)
• 250g Filo Pastry 12 sheets (30cm x 40cm)
• 100g fine chopped onion
• 100g fine chopped carrot
• 100g fine chopped celery
• 25g plain flour
• 80ml strong chicken stock
• 1tbspn chopped tarragon (optional)
• 20g rapeseed oil
• 100g Lakeland Dairies butter melted
• Ground black pepper to season

Method

Place the Millac Gold Double into a thick bottomed pan and bring to the boil.

Mix the flour and chicken stock together and whisk into the Millac Gold Double.

Bring back to the boil then remove from the heat.

Add the tarragon and season with black pepper.

Spoon into ice cube trays 30 x 10g pellets and place in the freezer.

Pour the rapeseed oil into a pan, add the carrot onion and celery and sweat for 5 minutes.

Add the fine diced chicken and cook through approximately 5 minutes, remove from the heat and leave to cool/chill until needed.

Take 1 sheet of filo pastry, brush with butter then fold in half.

Place 50g of chicken and vegetable mix and 2 frozen sauce pellets into the middle of the pastry and fold into a parcel shape approximately 12cm x 9cm, then brush with butter.

Place on a baking sheet and bake in a pre-heated oven at 160°C for 25 minutes.