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Chicken, mozzarella & pesto filo parcels

These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two

  • Prep: 20 hrs
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 676
  • Carbohydrates 49
  • Saturated Fat 15
  • Sugar 3
  • Protein 46
  • Fat 32
  • Fibre 3
  • Salt 1.7

Nutrition per serving

  • Calories 676
  • Carbohydrates 49
  • Saturated Fat 15
  • Sugar 3
  • Protein 46
  • Fat 32
  • Fibre 3
  • Salt 1.7

Ingredients

  • 1 tbsp olive oil
  • 8 large basil leaves, finely chopped
  • 1 tsp pine nuts
  • 225g boneless skinless chicken breasts or thighs, chopped
  • 3 sundried tomatoes, finely chopped
  • 125g mozzarella, chopped
  • 4 rectangular sheets (about 170g) filo pastry
  • 20g butter, melted
  • green vegetables or salad, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.

  2. Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.

  3. Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.

  4. Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.

  5. Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.

  6. Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

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