Sunday, June 15, 2014


3 chicken breasts, chopped into generous mouthful-sized pieces½ cup of milk
½ cup of chicken stock
4 spring onions, finely chopped
4 rashers of streaky bacon, diced
450 grams of Swiss Brown mushrooms, sliced
2 cloves of crushed garlic
1 red capsicum, sliced
2 eggs, beaten
250 grams ricotta cheese
¼ cup Parmesan cheese
¼ cup grated Mozzarella cheese
1 bunch of parsley finely chopped
phyllo pastry
salt and pepper to taste

Preheat oven to 220°C (425ºF)

Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to color slightly before adding stock and milk.  Reduce heat and cook until chicken is tender and most of liquid has evaporated.  Add mushrooms and allow to soak up remaining liquid.    Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.

Lay out the phyllo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil.  Layer up at least four sheets of pastry positioning it horizontally on the tray.  Spoon the filling onto one edge of the  pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom.  Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.

Can be served hot or cold with salad or vegetables.  Can also be rolled into individual parcels for lunches, canapés or entrées.

Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.

bacon recipe source: the cooking