Quick & Easy

Chicken and artichoke parcels

chicken and artichoke parcels



1.Combine wine, water, celery, onion and chicken in medium saucepan, bring to a boil, simmer 5 minutes or until onion is soft and chicken is tender.
2.Stir in combined flour and milk, stir until mixture boils and thickens. Remove from heat, stir in artichoke and basil. Season with freshly ground black pepper.
3.Preheat oven to 200°C (180°C fan forced). Line baking sheet with parchment paper.
4.Cut pastry sheets in half crosswise, layer four halves together, brushing lightly with water between each layer. Repeat with remaining pastry sheets. Place one-quarter of chicken mixture on one end of pastry, fold in sides. Roll to enclose filling. Repeat with remaining chicken mixture and pastry.
5.Place parcels on prepared baking sheet, coat with oil spray. Bake, uncovered, 15 minutes or until pastry is browned lightly.

serving suggestion serve with mixed salad leaves, if desired. storage parcels can be prepared a day ahead; cover, refrigerate until required. Uncooked parcels may be frozen.


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