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Chicken and vegetable filo rolls

Ingredients

  • 1 large carrot, about 100 g, cut into very fine matchsticks
  • 1 cup (75 g) finely shredded savoy cabbage
  • 2 spring onions, cut into fine shreds
  • 250 g chicken mince
  • ⅓ cup (50 g) lean ham, finely chopped
  • ½ small onion, finely chopped
  • 2 tablespoons fresh white breadcrumbs
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thymesalt and pepper
  • 4 large sheets filo pastry, each about 46 × 28 cm
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon (20 g) butter, melted
  • 1 teaspoon sesame seeds
  • Cranberry relish
  • ¼ cup (70 g) cranberry sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon English mustard
  • 125 g mixed salad leaves

Preparation

  1. Blanch the carrot, cabbage and spring onions in boiling water for 1 minute.
  2. Drain, then plunge into a bowl of cold water to refresh.
  3. Drain again and pat dry with paper towel.
  4. Put the vegetables in a large mixing bowl with the chicken, ham, onion, breadcrumbs, herbs and seasoning.
  5. Mix together well, then set aside.
  6. Preheat the oven to 190°C.
  7. Halve each filo pastry sheet lengthwise and then trim to a strip measuring 36 × 12 cm.
  8. Mix the oil and melted butter together.
  9. Brush one pastry strip lightly with the butter mixture.
  10. Place an eighth of the filling at one end, shaping it into a sausage.
  11. Roll up the filling inside the pastry, folding in the long sides as you go, to make a spring roll–shaped parcel.
  12. Place on a baking tray and brush with a little of the butter and oil mixture.
  13. Repeat to make another 7 parcels.
  14. Score 3 diagonal slashes on top of each parcel.
  15. Sprinkle over the sesame seeds.
  16. Bake for 30 minutes or until the pastry is golden.
  17. Meanwhile, put all the relish ingredients in a screw–top jar, season to taste and shake well.
  18. Arrange the mixed salad leaves on serving plates, place a filo roll on each and drizzle around the relish.

Serves 4–8 (makes 8)
Preparation: 40 minutes
Cooking: 30 minutes

Tags:

Source: Perfect Poultry
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