Chicken and bacon filo

Edit

Recipe's preparation

Pre heat oven 180 degrees fan bake.


Add peaches, sundried tomatoes and garlic to bowl. Blitz 4 seconds speed 5. Put into a separate bowl.



Add boiling water and chicken stock to bowl. Insert simmering basket. Add diced chicken. 10 minutes, speed 2, 90degrees. After 10 minutes mix chicken and then poach again for another 10 minutes, speed 2 at 90degrees. Extend poach time until chicken is cooked.



While chicken is cooking dice up bacon, pan fry and then add to peach and sundried tomato mix.



Once chicken has finished add to bacon and peach mix. Cut off majority of the mould of camembert and dice up cheese. Add to bowl with cream cheese. Heat cheeses for four minutes, 60 degrees speed 2.



Once cheese have melted add in chicken, bacon and peach mix. Add salt and pepper to taste. Reverse blade, speed 2 until combined.



Lay out one sheet of filo pastry, brush with melted butter and add another sheet on top. Spoon chicken mix onto one end of pastry and fold up filos. Mix should make 7-8 filos depending on size.



Brush top with melted butter. Bake 15-20 minutes until golden brown. Unsure space between each filo on tray so they don’t go soggy.



Severe with salad and roast potatoes.