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WHAT YOU NEED

8 sheets of filo pastry (2 sheets per filo parcel)
2 chicken breasts (diced)
1 chicken stock cube
1 tin apricot halves
250g cream cheese
Salt & pepper
Melted butter

LETS GO!
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Preheat oven to 180°C. Remove filo pastry from fridge so it has time to come to room temperature.

Dice the chicken & onion and brown in a frying pan. add in 1 chicken stock cube and fry off. Set aside to cool.

Remove approx. 8 apricot halves from the tin and dice. Tip out the syrup/juice and blend the remainder of the apricots in the tin. Mix diced and pureed apricots into the cream cheese and add the warm chicken.

Now fold the filos in parcels! If you are unsure how to do this, there are some fantastic videos on youtube!

Place the joined section face down on a tray with baking paper, to prevent it from coming undone.
To ensure they are nice and brown, brush with the remainder of the melted butter.

Bake for approx. 18-25 minutes until golden brown. Allow to cool slightly before serving as the cream cheese is best when it cools a bit because it thickens.


     - Plate and enjoy!