Chicken in filo

Serve up this delicious and healthier alternative to traditional sausage rolls at your next celebration. It is worth keeping a spray can of oil in the cupboard as an easy way to cut down on the amount of oil you use when making filo or cooking food in a non-stick pan.

Cooking directions

• Take filo sheets out of the freezer and leave to thaw on the bench.
• Preheat oven to 200 degrees.
• Line two baking trays with baking paper.
• Heat a little oil in a large pan (or spray a non-stick pan with a little oil) over high heat. Add onion and mince, and cook for about five minutes until chicken is golden brown. Stir regularly to break up chunks.
• Add cabbage, carrot and sauce and cook for about 5 minutes. Take off the heat and cool.
• Place 1 sheet of filo pastry on the bench and brush with oil a little oil (or spray lightly). Cover with a second sheet of pastry and brush or spray that with oil. Repeat with the third sheet.
• Cut the rectangle of pastry in half and put two heaped spoonfuls of filling mixture on the end of one of the pastry sections, fold the sides in towards the middle and fold the parcel over several times to neatly encase the filling.
• Repeat with the remaining pastry triangle and the rest of the pastry until you have made six parcels.
• Bake for about 10 minutes until golden brown.

Try:

• Adding mild chilli sauce to the mixture.

Ingredients

2 teaspoons olive oil

1 medium onion, finely chopped

600 grams chicken mince

2 carrots, grated

1/4 cup oyster sauce

9 sheets filo pastry

200 grams green or red cabbage, finely diced