Chicken, leek and carrot turnovers
1 medium, finely chopped
1 whole, thinly sliced
2 clove(s), crushed
Skinless chicken thigh
450 g, cut into 2cm pieces
1 tsp, finely chopped
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Heat half the oil in a large non-stick frying pan over medium heat. Cook carrot and leek, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute. Transfer to a large bowl.
- Heat remaining oil in same pan over high heat. Cook chicken, in batches, stirring, for 5 minutes or until browned. Transfer to bowl with vegetables. Stir in rosemary and cream and season with salt and pepper. Cool.
- Place 1 filo sheet on a clean surface and lightly spray with oil. Top with another filo sheet. Place one-quarter of chicken mixture at 1 short end of the pastry. Fold the end over, then fold in sides and roll up to enclose filling. Repeat with remaining filo and filling to make 4 parcels.
- Place parcels on prepared tray. Lightly spray with oil and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown and crisp. Serve.