Chicken Filo Pastry
Crisp, golden filo wrapped around a well-seasoned chicken filling, straight from our YouTube channel. Completely free to watch, no sign-up required.
Before you start
Shopping and equipment list
Quantities are a guide, watch how Jackie measures as she cooks and season to your taste.
Shopping list
- Filo pastry sheets, thawed if frozen
- Chicken thigh or breast, diced or shredded
- Onion, garlic
- Fresh herbs (parsley or similar)
- Butter or olive oil, for brushing the filo
- Salt and pepper, to taste
Equipment
- A pastry brush
- A baking tray
- A mixing bowl
- A sharp knife and chopping board
- A clean, slightly damp tea towel, to keep unused filo sheets from drying out while you work
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Our full classes go further
Live Wednesday nights from your own kitchen, with a full recipe, ingredient list and the technique explained in depth.
Good to know
Questions about this class
Do I need to join Fleurieu Cooking Club to watch this class?
No. This class is completely free and public, no account and no payment needed. Joining the club is free too if you would like to be part of the community, but it is not required to watch.
Is this the same as the paid classes?
No, this one comes from our existing YouTube channel and is free to everyone. Our full classes, like Dumplings or Gnocchi, run live on Wednesday nights and go deeper, with a downloadable recipe and the full ingredient list emailed to you.
Can I freeze chicken and filo pastry parcels?
Yes, uncooked filo parcels freeze well. Freeze them on a tray until solid, then bag them, and cook from frozen with a few extra minutes in the oven rather than thawing first, which keeps the pastry crisp.