Chicken and mushroom filo rolls
- 2 teaspoons olive oil
- 200g button mushrooms, sliced
- 1 onion, chopped
- 500g skinless chicken thigh fillets, cut in 2cm cubes
- 2 teaspoons grainy mustard
- 2 tablespoons flour
- ¾ cup trim milk
- 8 sheets filo pastry
- olive oil spray
- 1 egg, whisked
- 1 tablespoon sesame seeds
1 Heat oil in a non-stick frying pan over a medium-high heat. Add mushrooms. Cook for 6-8 minutes, or until golden. Transfer to a plate. Add onion to pan and cook, stirring occasionally, for 5 minutes, or until soft. Transfer to plate with mushrooms. Add chicken to pan and cook, stirring often, for 5 minutes, or until browned. Return mushrooms and onion to pan with mustard. Stir until well combined.
2 Sprinkle flour over chicken mixture. Stir until well combined. Remove pan from heat. Slowly add milk, stirring constantly. Return to heat and stir until mixture comes to the boil. Simmer for 1 minute. Remove from heat and cool.
3 Preheat oven to 200°C. Line a baking tray with baking paper. Place a sheet of filo pastry on a flat surface. Spray with olive oil. Fold pastry short end to short end. Spread 1/3 cup of chicken mixture on edge of pastry. Roll pastry once. Fold in sides and continue to roll until a sausage roll shape is formed. Place on prepared baking tray. Continue to make rolls with remaining pastry and filling.
4 Brush rolls with egg and sprinkle with sesame seeds. Bake for 15-20 minutes, or until pastry is golden and crisp.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 3g
Dietary fibre 2g
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