Recipe of Ultimate Phili Chicken In Filo Pastry with hassleback potatoes
Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Phili Chicken In Filo Pastry with hassleback potatoes. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Phili Chicken In Filo Pastry with hassleback potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Phili Chicken In Filo Pastry with hassleback potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Phili Chicken In Filo Pastry with hassleback potatoes using 11 ingredients and 7 steps. Here is how you cook it.
Was looking for something to use filo pastry for. This was gorgeous, any other filo pastry recipes please comment below.
Ingredients and spices that need to be Get to make Phili Chicken In Filo Pastry with hassleback potatoes:
- 2 chicken breasts (shredded)
- 4 filo pastry sheets
- Philadelphia cheese spread
- Hassleback potatoes
- 6 Maris Piper Potatoes
- 1 tbsp Oregano
- Dash olive oil
- 1 tbsp Thyme
- 1 tbsp Rosemary
- Half tbsp salt
- Mozzarella
Steps to make Phili Chicken In Filo Pastry with hassleback potatoes
- Personally I use frozen chicken breasts as we go through a lot of chicken. So first of I put my 2 frozen chicken breasts in the oven (you may use already cooked chicken or shredded chicken as we are going to shred the chicken anyways
- Once the chicken is cooking we will move onto the potatoes. So for this step, I slice the potatoes downward along the whole potato. I then fill these gaps with mozzarella (do this with care as the potatoes can rip all the way down which we don’t want).
- Now we are going to get a small bowl, and make our brushing coat. In this bowl I mix olive oil with oregano, rosemary, thyme and salt. I don’t tend to measure these to be honest but I would say roughly a tbsp of each. We then brush the potatoes with this mix and pop in the oven until crispy brown. Usually about 45 minutes at 190 degrees but you can vary this depending on your own oven. I sometimes leave them an extra 10 minutes to go even crispier.
- Whilst your potatoes are in the oven, we are going to get our filo pastry sheets which have already been defrosted and lay them out ready to be filled.
- Shred your chicken or take your pre-shredded chicken and mix with Philadelphia of your choice (I use the herb one) until the chicken is smothered completely by the phili.
- I am then taking a heaped spoon full of mixture into the centre of each pastry sheet, spreading evenly whatever is left over, and folding over the pastry sheets.
- Put chicken parcels in the oven for the last 20 minutes with your potatoes. Depending on how crispy you want your parcels add or take away 5-10 minutes.
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