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Chicken and Mushroom Filo

Crispy and flaky Filo Pastry filled with piping hot Chicken and Mushroom filling. Great for any occasion.
Chicken & Mushroom Filo
Home Made Chicken and Mushroom Filo made in the Air Fryer. Yumm

Servings8 people
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
TEMP200°C or 390°F
CourseMain Course
CuisineWorldwide

Per Serving

Calories
564kcal
Fat
9g
Protein
6.3g
Carbs
7g
Sodium
241mg
Fiber
0.7g

Equipment

Ingredients

  • 500 g Chicken Breast
  • 250 g Mushrooms
  • 420 g Condensed Chicken Soup
  • 2 tsp Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Cornflour
  • 300 ml Sour Cream
  • 2 Large Onion
  • 1 Packet Filo Pastry

Instructions

Preparation

  • Dice the onion, chicken and mushrooms into small pieces.
  • In a normal saucepan, fry the Chicken, mushrooms, garlic, and onion until the onions are soft and the chicken is sealed.
  • Add the corn flour, salt and pepper over the cooked mixture.
  • Add the can of chicken soup and sour cream into the pan, and stir to combine all the ingredients. Let the mixture simmer until the chicken is fully cooked.
  • Let the mix cool.
  • Cut the Filo Pastry into the size you want and spoon the cooled mixture onto the filo pastry.
  • Fold the edges in and roll into a parcel.
  • Preheat the air fryer to 200°C or 390°F which usually takes around 3 minutes.
  • Spray the filo parcels lightly with olive oil to help the browning process.

Cooking

  • Place the filo parcels into the basket of the air fryer ensuring they don't overlap (you may need to cook in batches).
  • Cook at 200°C or 390°F for approximately 10-15 minutes. Check periodically to ensure the pastry has been browned.

Notes

Enjoy!