I had a leftover cooked chicken, or parts thereof. It constantly amazes me what you can strip off a cooked chicken even after the frame looks virtually empty.
This recipe makes leftovers and bacon look fancy by making you work you fingers to the bone layering filo pastry. I don’t often work with filo, it is awesome but fiddly and time consuming. That said, I had some in the freezer and felt like making something different.
If I was not feeling the love or was a bit more time challenged then a quick wrap up in some puff pastry triangles wouldn’t have irreparably hurt this recipe.
The mustard sauce was pretty tasty, I ‘improved’ it by adding the left over juices from the chicken bacon mixture while I was heating it.
Chicken Bacon Parcels
1 onion, finely chopped
3 bacon rashers, finely chopped
1 bunch spinach chopped
2 cups finely chopped cooked chicken
1 egg, beaten
18 sheets filo pastry
50ml olive oil
1*300ml carton light cream
2 Tbls mild mustard
1/2 tsp sugar
1 red capsicum, finely chopped (or whatever colours you have on hand)
4 spring onions, finely chopped (I used one)
Heat oil in a pan, add onion and bacon, cook until onion is soft. Boil spinach until just wilted, drain and cool. (I just tossed the fresh spinach into the pot with the bacon and onion) Chop finely. Combine spinach, onion mixture, chicken and egg.
Preheat oven to 190c.
Layer 3 sheets of pastry together brushing each with olive oil.
Place 1/3 cup of chicken mixture in the centre of the pastry and pull edges up to form parcels. Place on a lightly greased oven tray.
Cook on the lowest shelf for 15mins.
Combine all sauce ingredients except spring onions in a small pan.
Bring to the boil, simmer for 5mins or until thickened. Stir in spring onions.
Serve parcels with mustard sauce and salad.