Combine with a large spoon and set aside.

You will now have two long rectangles. If you don’t … Bake your filo parcels until golden and crunchy. Recipe by: Developed in partnership with the Heart Foundation, Select or search for your local New World store, 1/3 cup Pams Cold Pressed Extra Virgin Olive Oil plus extra for brushing. Season to taste with salt and pepper, then place ⅓ cup into a large mixing bowl and set the rest aside.

In a medium bowl add your cold shredded chicken, mascarpone, pesto, sliced spring onion, pine nuts, sliced spinach and grated cheese. Slice the filo length-ways on the long side through the middle. On a clean bench surface, lay out your filo.

Take the top piece of filo. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal …

Serve with green vegetables or salad.

Mix well to combine, then season to taste with salt and pepper. Place onto a lined baking tray, and repeat with the remaining pastry and chicken filling. To make the filo parcels, spray each sheet with olive oil spray or brush with melted butter then add another filo sheet on top and spray again. If you’re short on time, use a store bought basil pesto from New World to make this dinner arrive on the table that little bit quicker. Spoon ¼ of the chicken mixture into the centre of the filo rectangle, and use your hands to bring together into a money bag/parcel shape. Take the top piece of filo. Bring them out when golden brown. Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Top with another filo sheet, then fold in half lengthways. Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. Take one sheet of filo and brush it lightly with olive oil. Recipe from Good Food magazine, February 2017, New! Then continue to prepare the two filo sheets and filling until you are done. Place the second piece of filo on the top and smooth to join. Add to the baking tray and repeat with the remaining sheet. Season. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each … Spoon half the mixture on to one of the piles of pastry. Spoon ¼ of the chicken mixture into the centre of the filo rectangle, and use your hands to bring together into a money bag/parcel shape. Lightly spray the filo all over with cooking oil. Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set aside. Season well. On a clean bench surface, lay out your filo. In a medium bowl add your cold shredded chicken, mascarpone, pesto, sliced spring onion, pine nuts, sliced spinach and grated cheese. Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline. Brush half the remaining butter over the top. Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat. Preheat your oven to 200 degrees celsius fan bake. Take one sheet of filo and brush it lightly with olive oil. Place the filling at one end and fold in the sides, roll up, spraying in between each roll or using butter to hold the filo together. https://www.yummly.com/recipes/vegetable-filo-pastry-parcels Bake for 13-15 minutes until the filo is golden brown. Good Food Deal Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. © Tatua   |  Terms & Conditions  |  Privacy  |, 1 spring onion, finely chopped, green only, approx 2 Tablespoons, 2-3 Tablespoons pine nuts, baked (or use chopped cashews), Mint or Coriander, 2 Tablespoons, finely sliced, Created by Anna Cameron at www.justamumnz.com, Preheat oven to Bake 200C (or as per filo pastry packet instructions). Take the top piece of filo. Spray the top and sprinkle over sesame seeds. Fold the bottom corner of the filo over to form a triangle and the edges line up as per my video, repeat folding the filo over itself into a triangle until you come to the end of the sheet. To the mixing bowl, add the cooked chicken, ricotta and spinach. In a medium bowl add your cold shredded chicken, mascarpone, pesto, sliced spring onion, pinenuts, sliced spinach and grated cheese. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Lightly spray the tops of the filo with cooking oil before baking. Repeat with the remaining ingredients to make another filo parcel.

Once all four parcels are made, place into the oven and bake for 15-20 minutes or until the parcels are golden brown and crisp. Place onto a lined baking tray, and repeat with the remaining pastry and chicken filling.

These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. Serve the parcels alongside the remaining pesto and a side salad of your choice. If using frozen filo allow up to 3 hours to thaw. They're simple, filling and perfect for two. Combine with a large spoon and set aside.

If you have a small edge remaining simply tuck this under. Combine with a large spoon and set aside. On a clean bench surface, lay out your filo. It is thin, so handle gently, any tears are ok. First bake your pine nuts, in a shallow baking dish or tray add your pine nuts to the heating oven and bake for 4-6 minutes, checking often. They can burn easily. In a food processor, blend the basil, pistachios, vinegar, garlic and olive until smooth. This meal is so versatile you change …

Top with another filo sheet, then fold in half lengthways. Add a ⅓ cup of mixture to the bottom corner of one of the filo lengths. Prepare one to two oven trays with a light spray of cooking oil or baking paper. Once they begin to colour keep an eye on them. Flaky, crunchy and filled with moreish pesto chicken filling, these filo parcels are the definition of an easy crowd pleaser!

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