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Photo of Chicken, leek and carrot turnovers by WW

Chicken, leek and carrot turnovers

Total Time
45 min
20 min
25 min
Warm chicken and veggie filling in a flaky foil parcel. Yum.


Olive oil

1 tbs


1 medium, finely chopped


1 whole, thinly sliced


2 clove(s), crushed

Chicken thigh, skinless, raw

450 g, cut into 2cm pieces

Fresh rosemary

1 tsp, finely chopped

Light cream

2 tbs

Filo pastry

8 sheet(s)

Sesame seeds

1 tsp

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Steamed green beans. TIP: Fresh filo pastry from the chiller cabinets of the supermarket is easier to work with than frozen filo pastry. While you assemble the turnovers, cover any filo you are not using with a damp tea towel to stop it drying out.