CHICKEN PARCELS 1

INGREDIENTS

FOR THE DOUGH

140g grated full fat mozzarella cheese
55g full fat cream cheese
1 room temperature free range egg beaten
190g almond flour

FOR THE FILLING

230g cream cheese
1 cup shredded cooked chicken
2 tbls double cream yogurt
Herbamare/Himalayan salt to taste
white pepper to taste
1 tsp crushed garlic powder
two finely sliced baby leeks
2 small celery sticks chopped
olive oil for cooking
2 tbls chopped fresh dill
1 egg beaten for egg washing the parcels

METHOD

TO MAKE THE DOUGH

Place the mozzarella and cream cheese in a glass mixing bowl. Cover the bowl and microwave for two minutes. Mix in the beaten egg. Add the almond flour and mix. Using your hands, knead the dough until all the ingredients are well combined. Roll into a ball and place one side.

FOR THE FILLING

Fry the leeks and celery in a little olive oil. Add a little water and simmer until the celery is soft and there is no more water. Leave one side to cool slightly. In a glass mixing bowl add the cream cheese and soften it for 30 seconds in the microwave. Add the rest of the ingredients and mix well.

TO MAKE THE PARCELS

Roll out the dough and cut out saucer size rounds. Place a tablespoon of the chicken mixture in the middle of the cut out dough. Bring in two opposite sides of the dough to the centre pinching it to stay closed. Do the same with the other two sides. Pinch the middle together and place on a silicone mat on a baking tray. Continue until you no longer have any rounds left. This mixture makes eight parcels so you will need a double batch of dough or alternatively halve the mixture. Egg wash the parcels and bake on 190° C for 20 minutes or until the parcels are golden brown.

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