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Published August 27th 2012
This has got to be one of the yummiest ways to use up left-over cooked chicken meat. You know how it is, you cook a lovely roast chicken and you end up with half of it still sitting there looking at you and what do you do with it? You make delicious chicken parcels, that's what! And the best thing about this recipe is that it uses up whatever you have in your pantry or fridge. I'm about to tell you what I put in these parcels, but if you have some other yummy stuff in your fridge, experiment and maybe even let me know how it works out!
As you can see, I'm using about half a cooked chicken, spring onions, parmesan cheese, sun-dried tomatoes, baby spinach and cream cheese. You'll need to chop the chicken up fairly small, just so everything mixes nicely and fits into the parcels later on.
Here it all is, tossed in together, so basically you'll just mix it all until it's well combined. Next, get your filo pastry out. Please use a good brand, cheap stuff will just stick and be too brittle to work with. Place one sheet of pastry on your workbench and brush it with some melted butter. Here's a chef's trick - when you melt your butter, you'll notice how it separates. Only use the top part of the melted butter, the part which is clarified. Your pastries will be crisper and more tasty if you leave out the heavy milk solids resting at the bottom of your melted butter. Once you've buttered one layer of pastry, place another layer on top and butter that one. Then repeat.
Then place your little parcels on a well greased baking sheet, and when you've made them all, sprinkle over any (small) amount of left over melted butter. If you have some, sesame seeds are also good to sprinkle over at this stage, if you don't have any, they look fine without!
Remember to leave a little space between each one.