| 1/4 cup oil |
Heat oil, brown chicken in single layer; do not overcook. Drain on absorbent paper, cool. |
Layer three halves of pastry together, brushing each with some of the butter. Spread layered pastry with 1/8 of the mushroom mixture. Top with a fillet, fold in sides and roll up to form a parcel. Repeat with remaining ingredients. |
Place parcels on oven trays, brush with remaining butter. This may be done 6 hours in advance. Just before serving, bake parcels in moderate oven for about 20 minutes or until pastry is well-browned. Serve with redcurrant sauce. |
| 8 large chicken breast fillets |
| 30g butter |
|
Heat |
Stir in, cool. |
| 1 onion |
chop |
Cook, stirring, until mushrooms are soft and liquid has evaporated. |
| 2 cloves garlic |
crush |
| 375g mushrooms |
chop finely |
| 1/2 teaspoon freshly ground pepper |
|
| 1/3 cup fresh parsley |
chopped |
| 12 sheets fillo pastry |
halve crossways |
| 95g butter |
melt |
| redcurrant sauce |
| 3 oranges |
cut rind of one into thin strips, juice all three |
|
Combine, bring to boil, simmer uncovered 10 minutes, stirring occasionally |
| 1 cup port |
|
| 1 cup redcurrant jelly |
|
| 1 teaspoon French mustard |
|
| 1/2 teaspoon pepper |
|
| 1 small chicken stock cube |
crumbled |
| 1 tablespoon cornflour |
blend |
|
stir in, stir until mixture boils and thickens |
| 2 tablespoons water |