Delicious and filling filo pillows with crunch and texture. Best served with a simple salad or steamed vegetables.
This recipe for me brings back many fond memories when a ThermoFun member from Adelaide came and stayed with us for a weekend mid last year. It was fabulous to meet Sue and this is a recipe we enjoyed making together.
One of my lovely ThermoFun Club members worked out the calories and kjs per pillow:
Pillows made with skinless chicken breast........385 calories or 1540 kjs.
Pillows made with skinless chicken thigh fillets ......390 calories or 1560 kjs.
Thank you Maggie! :) If you ever calculate the calories for my Honey Nougat Delight Recipe I REALLY do NOT want to know!! ;)
ThermoFun – Week 15 – Chicken with Nutty Herb Crumble Pillows
Ingredients
Filo Pastry
- Filo pastry – I used the Pampas box which has 18 sheets which is perfect for this recipe.
- spray oil
Crumble
- 40g fresh bread crumbs
- 180g of nuts of your choice (eg pecans, walnuts, almonds)
- handful of fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- lemon zest – 4 strips
Chicken Filling
- 1 onion peeled and halved
- 2 leeks sliced into rings
- salt and pepper to taste
- 20g oil
- 600g chicken breast or thigh cubed
- 50g flour
- 250g block cream cheese cubed at room temp.
Instructions
Crumble
- Place all crumble ingredients into the bowl and turbo at short intervals until you have a coarse crumble. Set aside, reserving a quarter to garnish.
- No need to wash bowl.
Chicken Filling
- Chop onion 3 sec / speed 5. Scrape down.
- Add sliced leek, oil and salt and pepper 8 mins / Varoma / speed 1 / Reverse / MC off.
- Add cubed chicken 3 mins / Varoma / speed 1 / Reverse
- Add flour 1 min / Varoma / speed 1 / Reverse
- Add cream cheese 1 min / Varoma / speed 1 / Reverse
- Fold in crumble with the aid of your spatula.
Fill the Pillows
- Preheat oven 180°
- Cut filo sheets in half and stack - this will give you 36 square sheets.
- Mark filling into 12 and place a portion of the filling on the filo and proceed to wrap 3 sheets of the filo into a pillow shape. Spraying filo layers as you are wrapping.
- Place pillows on trays lined with baking paper, with space between and bake in a preheated 180° oven for 20 mins. Check at 15 mins and sprinkle the reserved crumble on top and bake a further 5 mins.
- While pillows are baking, prepare your salad or vegetables.
Notes
Makes 12 pillows.
Cooked pillows can be frozen.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Jenny Sullivan says
I love these chicken parcels so easy to do n the whole family enjoy eating them too bonus. Today I didn't have leek so I put carrot in them. N I didn't have much cream cheese so I put Feta n in too. Served them with beetroot n carrot salad.
Joanne T Ferguson says
Another great recipe Leonie! This almost reminded me of croquette filling, so I saved some, cooled it down and made croquettes out of using toasted panko!
I rolled some with filo and I added the filling to a ramekin dish topped with filo and nuts! A keeper recipe!
I used walnuts because I had one hand, but reckon I might try pistachios next time! YUM!
I also air fried them to save time and money!
Thank you for continuing to inspire me with you Cook Along!
thermofun says
Thanks Joanne - I love the idea re the croquette filling! :)