EASY CHICKEN & MUSHROOM PASTRIES

Steps:

• Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
• Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
• Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
• Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
• How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
• Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
• Sprinkle with mixed herbs.
• Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
• To brown pastry, remove from oven and place under grill for about 1 minute.
• Watch them though, they brown very quickly!
• Serve with a side of green salad or veggies.