Page Contents: Recipe
Since the pork, pine nut and spinach parcels worked out so well, I thought I’d try it again with chicken, mushroom and spinach. In this recipe, corn flour is used to give the filling a bit of a sauce. However, the mixture shouldn’t be too wet, otherwise the parcels will fall apart.
![](https://ifwehavetoeat.com/wp-content/uploads/2013/09/chicken-mushroom-spinach-parcel-300x240.jpg)
Chicken, Mushroom and Spinach Parcels
These parcels are made using filo pastry. Instead of putting together layers and layers of pastry, each parcel uses only 1 sheet which makes it way less fiddly. The filling is a classic combination of chicken, mushroom and spinach - it's made in the Thermomix, but can easily be done in a fry pan.
Ingredients
- 600 g chicken breast cut into 2-2.5cm pieces
- 2 tbsp corn flour
- Salt and pepper to season
- 1/2 large onion peeled and halved
- 1 clove garlic peeled
- 15 g light olive oil
- 6 mushrooms halved
- 2 tsp Thermomix vegetable stock concentrate
- 4 handfuls baby spinach (~75g) rinsed and dried
- 4-6 sheets chilled filo pastry or frozen pastry, defrosted per instructions
- Light olive oil for frying
Instructions
- In a mixing bowl, add chicken, cornflour, salt and pepper and stir to combine
- Add onion and garlic into the Thermomix bowl and chop for 3 seconds | Speed 4
- Scrape down the sides of the bowl, add oil and cook with the measuring cup (MC) off for 2 minutes | Speed 1
- Add mushrooms and chop for 10 seconds | Speed 3
- Add chicken and cook with the MC off for 15 minutes | Varoma | Reverse | Speed soft
- Add stock and spinach, stir into mixture and cook with MC off for 5 minutes | Varoma | Reverse |Speed soft
- Remove mixture to the Thermomix basket and strain over a small bowl to catch any extra liquid while cooling the mixture; stir occasionally
- Once the mixture has cooled, make the parcels by taking a sheet of filo pastry and fold in half
- Put 1/6 of the meat mixture into the centre of the pastry and form into a loosely packed rectangle about 2cm high
- Fold in the sides of the pastry on the short side and then fold up tightly into a parcel
- Repeat with the remaining 5 pieces of pastry
- Heat oil in a large frying pan over medium heat, turn down to medium-low/low and place each parcel into the pan and cook until both sides are golden brown
Notes
Make sure the parcels don’t brown too quickly. Otherwise, the pastry won’t get a chance to cook. Turn the heat down if the parcels are getting too brown
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[Last updated: September 23, 2013]