Ingredients (Serves 4)

4 chicken breasts 1 tablespoon chicken stock
1 brown onion finely diced 100g butter
1 small red capsicum 12 sheets of filo pastry
1 small green capsicum salt and pepper to season
1 cup of grated cheese (mozzarella is the best) 2 teaspoons of crushed garlic
250g cream cheese  


  1. Dice chicken and brown off in a frying pan. Once cooked, set aside o cool.
  2. Sauté onion, capsicum and garlic until soft. In a mixing bowl, place the cooked chicken and sautéed vegetables. Add the cream cheese, grated cheese and chicken stock. Season to taste.
  3. Melt butter (this is the glue for your parcels). To make your parcels, layer three sheets of pastry and brush with the melted butter.
  4. Place a portion of the mixture at one end of the filo, leaving space to fold over at each end.
  5. Roll over once and fold in the ends. Brush the folded area with melted butter.
  6. Roll up the remaining pastry to make your parcel.
  7. Cook in a 180°C oven for 15 minutes or until brown. Serve with fresh garden salad and your favourite dressing.

The Perfect Dish to enjoy with
A CLASSIC Original Ale