Flaky Chicken and Mushroom Filo Pastry

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Mix the chicken with the olive oil, smoked paprika, onion powder, garlic powder, salt and pepper. Sear it in a medium-high pan for 3 minutes per side, then bake for 13-14 minutes. Rest it, then slice into strips and set aside.
3. Melt the butter with the olive oil in a separate pan over medium-high heat. Sauté the mushrooms for 6-8 minutes, until the moisture has evaporated and they begin to brown, then season to taste.
4. Add the grated garlic and cook for 1 minute, then add the baby spinach and cook for 2 minutes, until wilted. Remove and set aside.
5. Lay one filo sheet on a clean, dry surface, brush it with melted butter and lay a second sheet on top.
6. Place the mushroom and spinach mixture, sun-dried tomatoes, a slice of Camembert or brie, and the chicken strips on the filo. Season to taste.
7. Fold the filo around the filling like a burrito so nothing escapes, then brush the parcels with melted butter and top with sesame seeds and cracked black pepper.
8. Bake for 10-12 minutes, until golden and crispy. Rest for 5 minutes before serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicMushroomChicken breastSpinachSun dried tomatoFilo pastryBrie