Chicken, Mushroom & Tarragon Triangles

13 Ingredients

Number of servings

1tablespoons plain flour
20grams butter, melted
2tablespoons milk
1 brown onion, finely chopped
200grams button mushrooms, sliced
500grams chicken thigh fillets
1 pinch pepper (for seasoning)
2teaspoons dijon mustard
8 sheet filo pastry
1tablespoons olive oil
1/4 cup tarragon, leaves finely chopped
300milliliter light thickened cream
1 pinch pink salt ground (to taste)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Heat oil and 20g of the butter in a deep, non-stick frying pan over a medium-high heat until melted.

Step 2 of 5

Add onion and mushrooms. Cook for 6 to 8 minutes or until mushrooms are golden. Add chicken and cook for 10 minutes or until golden. Sprinkle flour over mixture and stir to combine. Slowly add cream, milk, mustard and tarragon, stirring constantly until mixture comes to the boil. Reduce heat and simmer for 2 minutes or until sauce has thickened. Cool. Season with salt and white pepper.

Step 3 of 5

Preheat oven to 200°C. Line 2 large baking trays with baking paper.

Step 4 of 5

Brush 1 filo sheet with butter and cover remainder with a damp towel. Cut pastry into 4 strips lengthways.

Step 5 of 5

Spoon 1 tbs of chicken mixture onto ends of each pastry strip and fold over to form a triangle. Continue folding over. Place triangles onto trays. Repeat with remaining pastry and filling. Brush tops with butter. Bake for 15 to 20 minutes or until golden and crisp. Serve.