Ingredients2 teaspoons olive oil
250g chicken breast fillet, chopped
150g mushrooms, thinly sliced
4 cups baby rocket
1/4 cup chicken stock
300g silken tofu
2 teaspoons oyster sauce
2 teaspoons cornflour
1/4 cup chopped fresh coriander
8 sheets filo pastry
vegetable oil spray
Instructions
Step 1
Put the olive oil in a non-stick frying pan over medium heat. Cook the
chicken until it starts to brown. Add the mushrooms and cook for 3
minutes. Add the rocket and stock to the pan and cook for 2 minutes,
stirring, until the rocket wilts. Add the tofu and bring to the boil.
Step 2 Meanwhile,
combine the oyster sauce, 2 teaspoons of water and the cornflour in a
small bowl. Add to the frying pan and stir until the sauce thickens.
Remove from the heat, stir in the coriander and allow to cool.
Step 3 Preheat the oven to 190°C and line a baking tray with baking paper.
Step 4 Spray 2
sheets of the filo pastry with vegetable oil spray and fold in half.
Place a quarter of the filling in the centre. Fold the bottom edge of
the pastry up over the filling, fold in the sides and roll away to
complete the parcel. Carefully place seam side down on the baking tray.
Repeat with the remaining pastry and filling. Bake the parcels for 15-20
minutes until golden.
Serve hot with steamed vegetables or salad.
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