Chicken, mushroom and cream cheese filos
PREP TIME: 10 Min
COOK TIME: 14 Min
SERVES: 10
- 100g Butter
- ½ Onion - finely sliced
- 2 cloves Garlic - crushed
- 2 Celery stalks - finely chopped
- 250g Meadows Chef’s Choice (50% white buttons, 50% small portabello's)
- 300g Chicken Mince
- 50g Plain Flour
- 1 cup low sodium Chicken Stock
- ½ tsp Dried Tarragon
- 1 cup Milk or Cream
- 1 cup Cream Cheese
- 12 Sheets Filo Pastry
- 50g Clarified Butter (approx)
Method
- Sweat onion, garlic, celery for approximately 2 minutes, turn up head, add mushrooms, cook for a further 2 minutes, add Chicken Mince till almost cooked, then add flour. Cook for a further 2 minutes. Add hot Chicken Stock & stir until all combined. Add tarragon & milk or cream. Season and cool in tray.
- Once cooled add cream cheese in chunks. Mix. You still want chunks of cream cheese in mix.
- Spray cupcake tin with baking spray. Lightly butter 3 sheets of filo with warmed clarified butter and cut into 9 even squares and line cupcake tin. Add a heaped teaspoon of the filling and fold in together.
- Bake at 190° for about 6 minutes until golden.
MADE WITH
White Button Mushrooms
Small Portabello Mushrooms
