Chicken, mushroom & leek phyllo rolls

Recipe from: 21 January 2011

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 1
    chicken breasts / thighs, deboned and skin removed, cubed
  • 300
    leeks, trimmed and washed then chopped
  • 3
    garlic cloves, crushed
  • 500
    portabellini mushrooms, sliced
  • 1
  • 1
    lemon juice
  • salt & pepper to taste
  • 250
    fat free milk / chicken stock
  • 1-2
    cornflour mixed with 2 Tbs cold water
  • 6-8
    sheets phyllo pastry
  • 3
    oil for brushing


15 mins
Heat a large saucepan and add 1tbsn oil. Add the cubed chicken and saute until the chicken is white throughout and the edges start browning.
Remove the chicken from the pot and set aside.
Add the leeks to the pot and allow to saute for one minute. Add the mushrooms and garlic and allow to cook until all the liquid from the mushrooms has evaporated.
Add the chicken back into the pot and season with the paprika, lemon juice, salt and pepper.
Add the milk and the cornflour mix and allow the sauce to thicken.
Keeping the phyllo covered with a moist tea-towel, use one at a time and brush some oil on the outer edges of the sheet. Fold the sheet in half so that it forms a double layer. Spoon some chicken mixture length ways onto the pastry (not too much as you don’t want the pastry to tear because it’s too full). Fold over the sides of the pastry and roll the pastry. Brush a bit of oil on the edge of the pastry and place the roll seal down on a greased baking tray.
Bake the Phyllo rolls at 180°c for 10-15 minutes until they are golden brown and crisp.
Serve right away with a side salad.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.



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