Easy Chicken & Mushroom Pastries

• 500 g chicken breasts, all visible fat removed
• 150 g mushrooms
• 1 small leek
• 1/4 cup finely sliced shallots or 1/4 cup spring onion
• 1/3 cup extra light sour cream
• 190 g phyllo pastry, sheets thawed
• 1 tablespoon coarse grain mustard
• 1 teaspoon olive oil
• 1 pinch salt, to taste
• pepper, to taste
• canola oil cooking spray
• dried herbs (optional)

1. Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
2. Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
3. Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
4. Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
5. How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
6. Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
7. Sprinkle with mixed herbs.
8. Bake in moderate oven (180u0b0C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
9. To brown pastry, remove from oven and place under grill for about 1 minute.
10. Watch them though, they brown very quickly!
11. Serve with a side of green salad or veggies.

mushrooms, leek, shallots, extra light sour cream, phyllo pastry, coarse grain mustard, olive oil, salt, pepper, canola oil cooking spray, herbs

Taken from www.food.com/recipe/easy-chicken-mushroom-pastries-90033 (may not work)