Monday, 14 May 2012

Mango Pollo Pastry

1 Fillo Pastry
1 Castelo cheese - cut into 7 pieces
1 ripe mango - peeled and sliced thin
2 eggs - lightly beaten
2 tbsp butter - melted
Sesame seeds

6-7 pieces chicken fillet
1 big onion - chopped
4 cloves garlic - crush with a bit of salt
1 tsp chili paste (optional)
1 cup heavy cream
1 tsp chicken stock granules
2 tbsp grated Parmesan cheese
Black pepper
1 bunch water spinach - slice thinly (just the leaves)

1. Heat oil in a sauce pan. sauté the garlic and onion until brown. Add chili paste and stirs
2. Add cream, black pepper and parmesan cheese. Stirs until thick and brown. Remove from the heat
3. Stir in the water spinach and set a side
4. Gently peel 1 layer of Fillo pastry, lay on the clean table. Brush the melted butter around the edge and then peel another layer and put it on top. Again brush the butter at the edge and put another layer on top.

5. Put the chicken fillet at the centre of pastry, top up with sliced mango and a piece of Castelo cheese.
6. Slowly wrap the pastry and fold it. Brush the eggs on the pastry and sprinkle with sesame seed
7. Arrange in the baking tray and bake for about 10 - 15 minutes (until brown)


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