I absolutley love this recipe. It stemed from a recipe of Jamie Olivers. His tray baked chicken maryland.. But I have taken it and made a few adjustments and then created the parcels. It takes the amazing flavour but serves your guests a much neater and more impressive dish with a crunch.
Pre cook the Maryland Chicken:
Preheat your oven to 220°C/425°F/gas 7 and get yourself an appropriately sized roasting tray. Run a knife down the length of the raw corn cobs to remove the lovely sweet bits of corn.
Once done, add the corn to the tray and discard the cobs. Using a fork (or your fingers!), squash up half your cannellini beans until you have a pulp and add these, with the unsquashed half of the beans, to the tray.
Next thing to do is to chop the chicken into bite sized pieces, about the size of the tip of your thumb. Next chop up the bananas into much smaller pieces, the about the size of the tip of your smallest finger.
Add the chicken and the banana to the tray.
Add your wine and double cream, then divide the 55g of the butter into little knobs and scatter these all around the tray.
Add the pancetta cubes and bake in the oven for 35 to 40 minutes
Take out the chicken tray bake and now make the Filo parcels:
Open out pastry and cut into 15cm/6" squares.
Brushing each square lightly with butter, layer up in pairs with the corners offset.
Place 1-2 tablespoons of the Maryland Chicken in centre of each pastry stack topped with half a mint leaf and bring up pastry around sides and top to form a 'purse'. Squeeze together gently at top to seal, open out corners and lightly brush with butter.
Make the filo parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out.
Place the parcels in the fridge to chill for 30 mins.
Preheat oven to 220°C (200°C for fan assisted ovens)/Gas M 7. Have ready a lined baking sheet.
Place the parcels on the baking sheet and bake for 15-20 mins or until golden brown.
And that's it. You'll have a wonderful and truely tasty dinner for your guests.
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