Chicken and mushroom cigars

By admin
11 August 2010

15 ml olive oil

1 large chicken breast, deboned and skin removed

salt and freshly ground black pepper

125 ml cream

125 g mushrooms, finely chopped

1 leek, finely chopped

15 ml parsley, finely chopped

1 roll (400 g) Today Brown Bread Puff Pasty

Preheat the oven to 200°C.

Heat half the oil and fry the chicken breast until done.

Season the chicken with salt and pepper and flake it into small pieces.

In a separate pan add the cream to the mushrooms and chopped leek and simmer until dry.

Add the parsley and flaked chicken to the mixture.

Roll out the pastry on a flat surface sprinkled with flour.

Cut it into 12 squares, each 8 x 8 cm.

Put a spoonful of filling on each square and roll to create a cigar shape.

Wet the edge with a little water to glue the pastry together and put on a baking tray.

Bake for 15-20 minutes or until done.

Makes 12.

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