Chicken, mushroom and cream cheese filos

PREP TIME: 10 Min

COOK TIME: 14 Min

SERVES: 10

  • 100g Butter
  • ½ Onion - finely sliced
  • 2 cloves Garlic - crushed
  • 2 Celery stalks - finely chopped
  • 250g Meadows Chef’s Choice (50% white buttons, 50% small portabello's)
  • 300g Chicken Mince
  • 50g Plain Flour
  • 1 cup low sodium Chicken Stock
  • ½ tsp Dried Tarragon
  • 1 cup Milk or Cream
  • 1 cup Cream Cheese
  • 12 Sheets Filo Pastry
  • 50g Clarified Butter (approx)

Method

  1. Sweat onion, garlic, celery for approximately 2 minutes, turn up head, add mushrooms, cook for a further 2 minutes, add Chicken Mince till almost cooked, then add flour. Cook for a further 2 minutes. Add hot Chicken Stock & stir until all combined. Add tarragon & milk or cream. Season and cool in tray.
  2. Once cooled add cream cheese in chunks. Mix. You still want chunks of cream cheese in mix.
  3. Spray cupcake tin with baking spray. Lightly butter 3 sheets of filo with warmed clarified butter and cut into 9 even squares and line cupcake tin. Add a heaped teaspoon of the filling and fold in together.
  4. Bake at 190° for about 6 minutes until golden.

MADE WITH

White Button Mushrooms
White Button
Small Portabello Mushrooms
Small Portabello