Easy Chicken & Mushroom Pastries

• chicken breasts, all visible fat removed↗500 g
• mushrooms↗150 g
• small leek↗1
• finely sliced shallots or 1/4 cup spring onion1⁄4 cup
• extra light sour cream↗1⁄3 cup
• phyllo pastry, sheets thawed↗190 g
• coarse grain mustard↗1 tablespoon
• olive oil↗1 teaspoon
• salt, to taste↗1 pinch
• pepper, to taste↗
• canola oil cooking spray↗
• dried herbs (optional)↗

Step-by-step instructions

1. 1

   Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.

2. 2

   Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).

3. 3

   Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.

4. 4

   Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.

5. 5

   How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.

6. 6

   Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.

7. 7

   Sprinkle with mixed herbs.

8. 8

   Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.

9. 9

   To brown pastry, remove from oven and place under grill for about 1 minute.

10. 10

    Watch them though, they brown very quickly!

11. 11

    Serve with a side of green salad or veggies.