Recipe Mama

Chicken & Veg Parcels December 13, 2008

This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.

Ingredients:
3 chicken thighs (skinless)
3 small-medium sized mushrooms
1 clove garlic
1 small onion, finely chopped
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
1/2 cup spinach (I use 2-3 cubes of [defrosted] frozen stuff)
handful of peas and corn
1/2 cup steamed pumpkin
1/4 cup steamed broccoli
1/2 cup steamed eggplant
1 sachet of cream of mushroom cup-a-soup
Sheets of puff pastry

Method:
Fry the meat, onion, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Make sure your mixture is not too runny.

Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope.  Make sure the pastry overlaps well so that it will seal and the filling will not leak out.  (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)

Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.

Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.

 

Chicken & Rice Parcels

This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.

Ingredients:
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry

Fry the meat, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together.

Make sure your mixture is not too runny.

Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope.  Make sure the pastry overlaps well so that it will seal and the filling will not leak out.

Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.

Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.

 

Chicken Parcels

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 7:21 am
Tags: , , , , , ,

This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.

Ingredients version #1:
2 chicken breasts
4 rashers eye bacon (optional)
2 large mushrooms (or 4 smaller ones)
1 sachet cream of mushroom cup-a-soup
2 cubes of frozen spinach (or 1 cup fresh)
1/4 cup frozen corn
1/4 cup frozen peas
Cheese (tasty)
pastry

 

Method:
Fry the meats and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add defrosted vegies. Mix all together. Make sure your mixture is not too runny.  Cut a slice (about 1/2cm thick) of cheese and lay it diagonally on the pastry sheet.

Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope.  Make sure the pastry overlaps well so that it will seal and the filling will not leak out.  (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)

Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.

Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.