Chicken and Mushroom Filo
Chicken and Mushrooms, Wrapped in a Flaky Filo Pastry. Yum!
Per Serving
Ingredients
For the Filling:
- 2 boneless skinless chicken breasts, diced into small pieces
- 8 oz about 225g mushrooms, sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 cup 120ml chicken broth
- 1/2 cup 120ml heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 6-8 sheets of filo pastry
- 1/4 cup 55g melted butter
Instructions
Prepare the Filling:
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook until it becomes translucent, about 2-3 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 4-5 minutes until the mushrooms are tender and any liquid they release has evaporated.
- Push the mushrooms and onions to one side of the skillet and add the diced chicken to the other side. Cook until the chicken is no longer pink, about 5 minutes.
Combine Ingredients:
- Stir the chicken, mushrooms, and onions together in the skillet.
- Pour in the chicken broth and heavy cream. Sprinkle in the dried thyme, salt, and pepper. Allow the mixture to simmer for 5-7 minutes, or until the sauce thickens and reduces slightly.
- Remove the skillet from the heat and stir in the grated Parmesan cheese. Mix until the cheese is melted and the filling is well combined. Let it cool for a few minutes.
Prepare the Filo Pastry:
- Preheat your oven to 375°F (190°C).
- Lay out one sheet of filo pastry and brush it lightly with melted butter. Place another sheet on top and repeat until you have 2-3 sheets stacked. Here's a video from BBC Good Food.
- Cut the layered filo pastry sheets into squares or rectangles, depending on your preference.
Assemble the Filo Packets:
- Place a spoonful of the chicken and mushroom filling in the center of each pastry square.
- Fold the filo pastry over the filling to create a triangular or rectangular packet. Brush the top with more melted butter.
Bake:
- Arrange the filo packets on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes or until the filo pastry is golden brown and crispy.
Serve:
- Remove from the oven and let cool for a few minutes before serving. These filo packets are delicious when served hot.
Notes
The Origins, Ingredients, and Cooking Methods of Chicken and Mushroom Filo
When it comes to culinary delights, few dishes can match the irresistible charm of a Chicken and Mushroom Filo. This delectable creation combines tender chicken, earthy mushrooms, and delicate layers of filo pastry to create a taste sensation that’s both comforting and elegant. In this blog post, we will delve into the origins of Chicken & Mushroom Filo, explore alternative ingredients for your recipe, offer tips on working with frozen filo pastry, consider alternative cooking methods, and focus on the star of the show: filo pastry.
The Origins of Chicken and Mushroom Filo
The rich history of Chicken and Mushroom Filo can be traced back to the Mediterranean and Middle Eastern culinary traditions. Filo pastry, also known as phyllo or fillo pastry, originated in ancient Greece and Turkey. The term “phyllo” in Greek means “leaf,” highlighting the thin, delicate nature of this pastry.
The combination of chicken and mushrooms in filo likely evolved as a result of culinary experimentation. This pairing not only creates a harmonious blend of flavors and textures but also showcases the versatility of filo pastry.
Alternative Ingredients for Your Chicken and Mushroom Filo Recipe
One of the great aspects of Chicken and Mushroom Filo is its adaptability. You can experiment with various ingredients to customize your dish. Here are some alternative ingredients to consider:
- Vegetarian/Vegan Twist: Replace chicken with tofu or tempeh for a vegetarian or vegan version. You can also use plant-based alternatives like coconut milk instead of heavy cream.
- Greek Influence: For a classic Greek twist, try using spinach and feta cheese as your filling. This combination, known as “spanakopita,” is equally delightful in filo pastry.
- Spicy Variation: Add a kick to your filo by using sausage and bell peppers as the filling. Enhance the flavor with diced tomatoes and chili flakes.
- Seafood Sensation: Substitute chicken with seafood, such as shrimp or crab, for a delightful seafood pastry. Consider adding dill and lemon zest for a refreshing twist.
Working with Frozen Filo Pastry: Tips for Success
Using frozen filo pastry is a convenient option for busy cooks. Here’s how to handle it effectively:
- Thawing: Place the frozen filo pastry in the refrigerator to thaw overnight. Avoid thawing at room temperature, as it can lead to sticky and challenging-to-work-with dough.
- Handle with Care: Filo pastry is delicate, so handle it gently. Keep a damp kitchen towel or plastic wrap over the sheets you’re not currently using to prevent drying out.
- Layering: To create those beautiful flaky layers, brush each sheet with melted butter or oil before stacking them. Don’t worry if a sheet tears; the layers will hide any imperfections.
- Storage: Store any unused filo pastry in an airtight container or resealable bag in the refrigerator and use it within a few days to maintain freshness.
Alternative Cooking Methods: Beyond Baking
While baking is the most common method for Chicken and Mushroom Filo, you can explore alternative approaches to suit your preferences:
- Pan-Frying: Achieve a delightful crunch by cooking your filo packets in a skillet with some oil or butter until they are golden brown and crispy.
- Air Frying: For a healthier twist, use an air fryer to cook your filo pastry. It provides a similar crispiness to baking but with less oil.
- Grilling: Wrap your filo packets in foil and grill them for a smoky, charred flavor. This method is perfect for outdoor gatherings and adds a unique dimension to the dish.
A Closer Look at Filo Pastry: The Star of the Show
Filo pastry is undoubtedly the star of Chicken and Mushroom Filo. Its unique characteristics set it apart from other pastry types:
- Paper-Thin Layers: Filo pastry consists of incredibly thin sheets, contributing to its flaky and delicate texture. Each layer bakes to a crisp perfection, creating a satisfying crunch.
- Versatility: Filo pastry is incredibly versatile, suitable for both sweet and savory dishes. In addition to Chicken & Mushroom Filo, it’s commonly used in desserts like baklava.
- Minimal Fat: Unlike puff pastry, which relies on layers of butter, filo pastry typically requires only a modest amount of oil or butter for brushing between layers. This makes it a lighter option for those watching their fat intake.
- Cultural Significance: Filo pastry is deeply rooted in Mediterranean and Middle Eastern cuisines. It’s used in iconic dishes like baklava, spanakopita, and börek, showcasing its cultural significance and adaptability.
In conclusion, Chicken and Mushroom Filo is a culinary masterpiece that combines the artistry of filo pastry with a delightful filling. Whether you stick to the classic recipe or experiment with alternative ingredients and cooking methods, you’re sure to create a dish that’s both impressive and satisfying. So, roll up your sleeves, embrace the delicate layers of filo, and embark on your own culinary journey with this delectable creation.
Wikipedia – Filo Pastry
Enjoy our Cherry Soda with your Chicken and Mushroom Filo