I saw Tom Daley do these on TV and thought that they looked so very tasty as well as being so very easy and they are exactly that! An ideal gift of a lunch or supper (you do feel like you’re opening a present when you cut into them), these are really lovely and much more filling than I had thought. We did also think ‘ideal student food’ – one for you, Maddie!
What you need…
1 x baking sheet, lined with reusable baking parchment
2 tablespoons olive oil
A large handful basil leaves, finely chopped
2 teaspoons pine nuts
450g skinless, boneless chicken breast, chopped into bite-sized pieces
8 sundried tomatoes, roughly chopped
250g mozzarella, chopped
8 rectangular sheets filo pastry, cut in half to make 16 squares
50g butter, melted
Sea salt and black pepper
What you do…
Preheat your oven to 200°c / 400°f / gas 6. Pop in your baking sheet to warm up whilst you make the parcels.
To create a pesto, put the oil, basil and pine nuts in mini chopper if you have one and whizz until smooth. If you don’t have a mini chopper, just chop the basil and nuts as finely as you can and then mix them with the oil.
Put the chicken, tomatoes and mozzarella into a bowl and add the pesto. Season liberally and stir everything together.
Take 4 squares of filo pastry and lay them one on top of another, but turning each one a little to the right to create a star outline once all four are on top of one another.
Divide the mixture evenly between the four pastry ‘stars’ piling it up in the middle of each.
Brush a little melted butter in a fat circle around the mixture and then scrunch each ‘star’ together to create 4 large moneybag shapes. Brush each parcel all over (except the base) with butter – this will help the pastry stick together and will also turn it a gorgeous golden brown when cooked.
Pop the parcels onto your preheated baking tray and bake them in the oven for about 25 minutes until golden.
There’s quite a bit of theatre to serving them: they look amazing and then when you cut into them for ‘the big reveal’ the delightful crunch of the buttery filo pastry gives way to the really very yummy contents inside!
Green vegetables or a salad of tomatoes, mozzarella, basil and avocado, drizzled with a olive oil, balsamic vinegar and Dijon mustard dressing (which is what we did together with some fresh, warm, chunky bread – delish!)
Olympic diver and now chef, Tom Daley
Fabulously easy and very attractive on the eye as well as the palette!