Chicken and corn filo parcels

chicken and corn filo parcels

Chicken and corn filo parcels

chicken and corn filo parcels
5 from 1 vote


Total Time 50 minutes
Servings 4 people


  • 400 g Manor Farm chicken mince
  • 2 tsp Cornflour
  • 1 tbsp Soy sauce
  • 70 g Chicken stock
  • 1 tbsp olive oil
  • 4 Onions, sliced
  • 1 tin Corn kernels, drained
  • 60 g Butter, melted, cooled
  • 10 sheets Filo pastery
  • 2 tsp Semase seeds


  • Preheat oven to 180 degrees celcius.
  • Heat oil in a pan over medium heat. Saute onion and garlic for 1 min until soft.
  • Add chicken mince and herbs. Break up the chicken mince with a wooden spoon and cook, stirring often, for 10 minutes or until browned.
  • Add corn, cream, water and flour. Cook, stirring often, for 5 minutes or until sauce has thickened.
  • Transfer chicken and corn mixture to a large heatproof bowl and cool.
  • Place 1 sheet of filo on a flat surface and brush with butter.
  • Fold into thirds to make a rectangle and place approx. 2-3 tbsp of chicken corn mixture into the centre.
  • Pull all covers into the middle so that they meet and pinch to secure.
  • Brush with melted butter. Repeat with remaining mixture
  • Bake for 18-20 minutes or until golden and heated through.
  • Stand for 1 minute, serve & enjoy.

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