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Recipe

Chicken, cranberry and brie filo parcels

Is there any combination quite as tasty as chicken, cranberry and brie? Wrap this delectable mixture up in crispy filo pastry to make little parcels that are bursting with flavour - perfect as a Christmas starter or take-a-plate idea.

By Jo Wilcox
  • 20 mins preparation
  • 15 mins cooking
  • Makes 20
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Ingredients

  • 1 cup finely chopped cooked chicken (roasted or smoked)
  • 1/4 cup store-bought cranberry sauce
  • 150 g brie, finely diced
  • 50 g butter, melted
  • 12 sheets filo pastry
  • 2 tbsp sesame seeds

Method

  • 1
    Preheat the oven to 190°C. Line 2 baking trays with baking paper.
  • 2
    In a bowl, gently mix together chicken, cranberry sauce and diced brie.
  • 3
    Brush 1 sheet filo with melted butter then lay 2 sheets on top, buttering top of each. With long edge facing you, cut filo from top to bottom into 5 even strips.
  • 4
    Place a generous teaspoonful of cranberry mixture at bottom end (nearest you) of each strip. Take one bottom corner of filo and fold over diagonally to other side, enclosing mixture and forming a triangle shape. Fold this triangle over, going forwards, to create another triangle. Continue folding diagonally and then forwards until you end up with a neat triangular package. Repeat steps to make 20 triangles.
  • 5
    Place on the trays, brush with butter and sprinkle with sesame seeds. Bake for about 15 minutes until golden and puffed. Cool for 5 minutes before serving with extra cranberry sauce or chutney.

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