Recipe: Yummy Phili Chicken In Filo Pastry with hassleback potatoes

Phili Chicken In Filo Pastry with hassleback potatoes. Creamy chicken wrapped in crispy filo pastry makes a special treat. These pastries full with potatoes, and we garnished them with peppers and tomatoes. Was looking for something to use filo pastry for.

Chicken filo pasties (or chicken filo parcels), filled with prosciutto, cheese and spinach are easy to put together, taste delicious and · Little squares of filo pastry topped with a feta, spinach and sundried tomato mixture and scrunched up at the top to make cute little. To help the spuds cook a little bit faster, slice them as directed below and then pop them into the microwave for a couple of minutes. Chicken filo pasties (aka chicken in filo pastry) were mum's invention for Easter a few years ago and they were so good, with a bit of Mum's only big tip is to make sure you flatten the chicken out otherwise it will take too long to cook and the pastry with burn. You can cook Phili Chicken In Filo Pastry with hassleback potatoes using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Phili Chicken In Filo Pastry with hassleback potatoes

1. It's 2 of chicken breasts (shredded).
2. It's 4 of filo pastry sheets.
3. It's of Philadelphia cheese spread.
4. You need of Hassleback potatoes.
5. It's 6 of Maris Piper Potatoes.
6. It's 1 tbsp of Oregano.
7. You need Dash of olive oil.
8. Prepare 1 tbsp of Thyme.
9. It's 1 tbsp of Rosemary.
10. You need Half of tbsp salt.
11. It's of Mozzarella.

The potatoes should now be ready, with crisp skins and fluffy flesh. Taste the beef chilli and add more. Remove the potatoes from the oven, season with more salt and pepper to taste, brush again with. These Puerto Rican Chicken and Potato Pastelillos are awesome right from the oven and also freeze extremely well.

Phili Chicken In Filo Pastry with hassleback potatoes instructions

1. Personally I use frozen chicken breasts as we go through a lot of chicken. So first of I put my 2 frozen chicken breasts in the oven (you may use already cooked chicken or shredded chicken as we are going to shred the chicken anyways.
2. Once the chicken is cooking we will move onto the potatoes. So for this step, I slice the potatoes downward along the whole potato. I then fill these gaps with mozzarella (do this with care as the potatoes can rip all the way down which we don’t want)..
3. Now we are going to get a small bowl, and make our brushing coat. In this bowl I mix olive oil with oregano, rosemary, thyme and salt. I don’t tend to measure these to be honest but I would say roughly a tbsp of each. We then brush the potatoes with this mix and pop in the oven until crispy brown. Usually about 45 minutes at 190 degrees but you can vary this depending on your own oven. I sometimes leave them an extra 10 minutes to go even crispier..
4. Whilst your potatoes are in the oven, we are going to get our filo pastry sheets which have already been defrosted and lay them out ready to be filled..
5. Shred your chicken or take your pre-shredded chicken and mix with Philadelphia of your choice (I use the herb one) until the chicken is smothered completely by the phili..
6. I am then taking a heaped spoon full of mixture into the centre of each pastry sheet, spreading evenly whatever is left over, and folding over the pastry sheets..
7. Put chicken parcels in the oven for the last 20 minutes with your potatoes. Depending on how crispy you want your parcels add or take away 5-10 minutes..

Discover our best filo pastry recipes that guarantee a crispy filo pastry every time. All of the recipes have been triple-tested by the Good Tucking into a crisp filo pastry is one of life's greatest joys, whether it's stuffed with a mouth-watering savoury recipe or filled with something deliciously sweet. Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food. An easy yet impressive side dish that pairs perfectly with chicken and beef!