Chicken and artichoke parcels

  • 45 mins cooking
  • Serves 4
  • Print


Chicken and artichoke parcels
  • 1/4 cup dry white wine
  • 1/2 cup water
  • 1 trimmed celery stalk, sliced thinly
  • 1 small_piece onion, chopped finely
  • 300 gram skinless, boneless chicken breast, chopped finely
  • 1 1/2 tablespoon all-purpose flour
  • 1/2 cup skim milk
  • 400 gram canned artichoke hearts in brine, drained, cut into quarters
  • 3 tablespoon fresh basil, finely chopped
  • 8 (sheets) phyllo pastry
  • vegetable-oil spray


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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