Chicken and Leek Phyllo Parcels Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 large leek, washed and finely sliced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">400g boneless chicken thighs, diced</li> <li class="ingredients-single-item">200ml chicken stock</li> <li class="ingredients-single-item">150ml double cream (heavy cream)</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li> <li class="ingredients-single-item">1 tbsp wholegrain mustard</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">12 sheets phyllo pastry</li> <li class="ingredients-single-item">75g unsalted butter, melted</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">1 tsp sesame seeds (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Clean tea towel</li> <li class="equipment-single-item">Large frying pan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (170°C fan/375°F) and line a baking tray with parchment paper. This temperature will ensure your phyllo crisps up beautifully while allowing the filling to heat through completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat olive oil in a large frying pan over medium heat. Add the sliced leeks and cook gently for 5-6 minutes until softened but not colored. The leeks should become translucent and sweet – this slow cooking releases their natural sugars without burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the minced garlic and cook for another minute until fragrant. Then add the diced chicken thighs and increase the heat slightly. Cook for 5-7 minutes, stirring occasionally, until the chicken is sealed and starting to turn golden. Chicken thighs remain juicier than breast meat, making them perfect for these parcels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour in the chicken stock and bring to a simmer. Let it reduce by half (about 5 minutes), then stir in the double cream, thyme leaves, and wholegrain mustard. Simmer gently for another 5 minutes until the sauce has thickened to a creamy consistency that coats the back of a spoon. Season with salt and pepper to taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove the filling from the heat and allow it to cool completely. A warm filling will make the phyllo pastry soggy and difficult to work with. For faster cooling, spread the mixture on a plate and place in the refrigerator for 15-20 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Prepare your work surface for the phyllo pastry. Lay out a clean tea towel and keep the phyllo sheets covered with another slightly damp tea towel as you work – this prevents them from drying out, which happens rapidly. Only remove one sheet at a time from under the towel. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Lay one sheet of phyllo onto your work surface and brush lightly with melted butter. The butter creates those distinctive flaky layers and adds richness. Place another sheet on top and brush with butter again. Repeat with a third sheet, creating a stack of three buttered phyllo sheets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Cut the stack in half to create two rectangles. Place approximately 3-4 tablespoons of the cooled chicken filling in the center of each rectangle, leaving a 2-3cm border around the edges. Be careful not to overfill, or the parcels may burst during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Fold the edges of the phyllo over the filling to create a parcel, gathering at the top like a purse. Gently twist to seal, then brush the entire surface with more melted butter. The butter will help achieve that beautiful golden color during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Repeat the process with the remaining phyllo sheets and filling to make 6 parcels in total. Arrange them on the prepared baking tray, leaving space between each parcel for heat circulation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the tops of the parcels with beaten egg and sprinkle with sesame seeds if using. The egg wash gives a professional-looking shiny finish and helps with browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 20-25 minutes, or until the parcels are crisp and golden brown. You might want to rotate the tray halfway through baking to ensure even browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Remove from the oven and allow to cool for 5 minutes before serving – the filling will be extremely hot straight from the oven. This brief resting period also allows the filling to settle and the pastry to firm up slightly. Serve warm, perhaps with a fresh green salad on the side for a complete meal. </li> </ol>