Chicken Kataifi Parcels

Cook Time 1 hour

Servings 24


1 tbs. olive oil
4 rashers of bacon, finely chopped
½ an onion, finely chopped
1 clove garlic
3 sprigs thyme, leaves picked
250g chicken mince
200g button mushrooms, finely sliced
1 cup of chicken stock
1 tbs. cornflour mixed with 1 tbs. of water
80 ml thickened cream
2 tbs. Dijon mustard
½ bunch parsley, finely chopped
Salt and pepper

180g pack of kataifi
110g butter, melted


Preheat oven to 180C.

Sauté the bacon, thyme, onion and garlic until golden and then add in the mince. Cook until it changes colour. Season with salt and pepper and now add the mushroom. Bring to a boil and cook until most of the liquid has evaporated, then pour in the chicken stock and again bring to the boil. Place a lid on top, turn down to a low heat and simmer for 10 minutes. Drizzle in the cornflour and stir until it thickens. Add the cream and then the Dijon mustard, stir in well. Remove from the heat and mix through the parsley. Cool.

Pull the kataifi apart with your hands and coat generously with the butter, reserving a few tablespoons.  Portion into 12 even bundles, stretch and flatten. Place a tablespoon of the mixture to one end of the kataifi bundle and fold over to form a loose parcel. Repeat the process and then place on an oiled tray and drizzle extra butter over pastry. Bake in the oven at 180C for 25 minutes or until golden brown.


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