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| Chicken, Coriander and Ricotta Filo Parcels  Serves 2 Preperation Time 10 mins Cooking Time 15 mins Ingredients 400g Chicken mince 100g Drained ricotta cheese ½ Bunch chopped coriander 16 Sheets of filo pastry 60g Melted butter Salt & pepper Directions Heat oven to 190°C fan grill Place chicken, ricotta cheese, coriander and salt and pepper in a bowl and mix Lay out a sheet of filo pastry making sure you cover the rest of the sheets with a damp cloth to prevent drying out Brush the sheet of filo with melted butter then lay another sheet on top. Brush again with melted butter Cut pastry into three even rectangles Place two dessert spoons of mixture and one end and roll over twice Fold the edges in and continue to roll until you get to the end, making sure that the last fold is underneath the parcel Brush with butter and place on a tray with baking paper Bake for about 15 minutes or until golden and crispy Serve immediately |
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