Makes 6
1kg diced chicken
200g diced bacon
70g diced peaches
50g brie
chicken stock for cooking
filo pastry
melted butter for brushing
Cook chicken and bacon in a pot in some chicken stock. When cooked, drain off the liquid and soften the cheese in the pot on low heat. Add chicken, bacon and peaches to cheese. Mix well and season to taste.
Preheat oven to 180degC.
Fold a sheet of filo pastry in half, brush with melted butter and top with another folded sheet. Place a heaped spoon of chicken mixture into the centre of the pastry. Crimp the four corners of the pastry and bunch tightly to hold.
Put the parcels in the oven on a tray lined with baking paper and cook until golden brown and the filling is heated through (about 15 minutes).
Requested by Claire Taylor. Mark Cameron, head chef at Speight's Ale House, has sent this recipe. He recommends matching it with Speight's Pilsner.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
