Chicken cream cheese filo parcels recipes

Mother Hen in her Pen

Add the creamcheese, grated cheese and chicken stock. Dice chicken and brown off in a frying pan. Place a portion of the mixture at one end of the filo,

Food jargon

roux) espagnole (brown sauce made from beef, lamb or veal stock with herbs and tomatoes), hollandaise (emulsion of egg yolk and fat, also mayonnaise), tomate (tomatoes, herbs, seasoning) and velouté (blond sauce from chicken, veal and fish stock with cream for richness)