This is one of my favourite lunch special at our local French restaurant. The place has set lunch offering a choice of main and dessert. At dinner time, it is the choice of a three course meal. I like the set dinner idea as I don't have to worry over ordering and know how to pay for before my booking. Quiche and Cream Brulee are the popular dish on the menu. Their seafood quiche is my favourite that it is so rich and buttery. I have great difficulty in choosing French dessert, I wish I could have every one of them listed on the menu. Bon Appetite!
24 pieces of 23cmx23cm filo pastry
2 pieces of chicken thighs, cut into fine pieces
1/2 cup mushroom, finely chopped
1/4 cup onion, finely chopped
1 glove of garlic, finely chopped
1/2 cup low-fat milk
1/2 cup water
2 tablespoons low-fat cream
1/2 tablespoon cornflour mixed with 1 tablespoon of water
salt & pepper
extra oil for brushing
Coral lettuce, red coral lettuce, red onion, avocado and tomato
1/4 cup white vinegar
1 tablespoon olive oil
1/2 teaspoon of garlic, chopped
pinch of salt
- Heat the pan with oil, add in onion, garlic, chicken and finally add in the mushroom. Stir through the ingredients until they are nearly cooked. Add in water, milk and cream and let it steams for a minute or two.
- Season the chicken and mushroom with salt and pepper. Thicken the sauce with the cornflour mix. The sauce should be quite thick, thicken it with more cornflour mix if needed.
- You'll need 6 sheets of filo pastry for each parcel. Lay out the first 2 sheets of pastry, brush it throughly with oil. Then add 2 more sheets of pastry over the 1st layer and brush it with oil again. Finally add the last 2 sheets of pastry over the 2nd layer. Put 1/4 of the chicken and mushroom mix onto the pastry and gently fold over the two sides and top sides as in a parcel shape. Brush over the top with extra oil and sprinkle it with paprika.
- Preheat the oven at 180c. Place the filo parcels onto the grease lined baking tray and bake for about 20-25 minutes or until the edges turn golden. Serve with green salad.