Ingredients
- 200 g (7 oz) sugar snap peas (mangetouts)
- 1 tablespoon vegetable oil
- 6 boneless, skinless chicken thighs, cut into 1 cm (1/2 inch) thick strips
- 40 g (1 1/2 oz) butter
- 2 tablespoons plain (all-purpose) flour
- 185 ml (6 1/2 fl oz/3/4 cup) chicken stock
- 170 ml (5 1/2 fl oz/ 2/3 cup) dry white wine
- 1 tablespoon wholegrain mustard
- 150 g (5 1/2 oz) feta cheese, cut into 1 cm (1/2 inch) cubes
- 50 g (1 3/4 oz/ 1/3 cup) sliced sun-dried tomatoes, finely chopped
- 24 sheets filo pastry
- 60 g (2 1/4 oz/ 1/3 cup) butter, extra, melted
- sesame and sunflower seeds
Method
1. Preheat the oven to 210°C (415°F/Gas 6-7). Top and tail the sugar snap peas, then plunge into boiling water for 1 minute, or until bright in colour but still crunchy. Drain well.
2. Heat the oil in a heavy-based frying pan. Cook the chicken quickly, in small batches, over medium heat until well browned. Remove and drain on paper towels.
3. Melt the butter in the saucepan and add the flour. Stir over low heat for 2 minutes, or until the flour mixture is light golden and bubbling. Add the stock, wine and mustard, stirring until the mixture is smooth. Stir constantly over medium heat until the mixture boils and thickens. Stir in the chicken, sugar snap peas, feta and tomato and mix gently. Remove from the heat and allow to cool. Divide the mixture evenly into eight portions.
4. Brush three sheets of the pastry with the melted butter. Place the sheets on top of each other. Place one portion of the mixture at one short end of the pastry. Roll and fold the pastry, enclosing the filling to form a parcel. Brush with a little more butter and place seam side down on a greased baking tray. Repeat with the remaining pastry, butter and filling. Brush the tops with butter. Sprinkle with the sesame and sunflower seeds. Bake for 20 minutes, or until golden brown and cooked through. Serve with a mixed green leaf salad.
