There are various recipes floating around the internet for this, but my version is a bit healthier and just as easy. These freeze very well and make for great weekday lunches, and, as usual, they’re very adaptable to suit your tastes. Want to throw in some different spices? Go for it. But this recipe is the version I always end up with, and it’s always been a hit.
Time: 30 min
Yield: 12 parcels
2 cooked chicken breasts, chopped or shredded (approx. 2.5 cups)
3 sheets of low fat shortcrust pastry*
1 250g (9 oz) packet of light cream cheese
2 tbs milk
2 tbs chives
1 tsp cracked pepper
*I’ve also used low fat crescent roll dough in the US. You can’t find this in Australia, so low fat shortcrust pastry is just as good, if not better. Low fat makes for a less greasy chicken parcel, either way, so I highly recommend that.
1. Take out shortcrust pastry to thaw and preheat oven to 180C (350F)
2. Mix together cooked chicken, cream cheese, milk, chives, and cracked pepper
3. Cut each sheet of shortcrust pastry into 4 squares, and put a heaping spoonful of the filling in the middle of each square.
4. Fold up the sides to form a parcel and squeeze together the seams so it is airtight.
5. Place on cookie sheets lined with baking paper (wax or parchment paper) and bake for 20 minutes or until golden.