Chicken, Bacon and Vegetable Phyllo Parcels

Chicken, Bacon and Vegetable Phyllo Parcels

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Make a home-made strudel in under an hour using chicken, mushroom, broccoli, bacon, cheese and mushrooms in phyllo pastry parcels.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time45 minutes


  • 45 ml Stork Margarine
  • 1 Onion, chopped
  • 130 g Assorted mushrooms, chopped
  • 130 g Broccoli florets, cut small
  • 400 g Chicken breasts, cubed
  • 1 clove garlic, crushed
  • 5 ml Thyme leaves
  • 1 KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 200 ml low fat milk
  • 100 ml water
  • 125 ml Grated mozzarella cheese
  • 100 ml Grilled and chopped weighless bacon
  • 1 egg, beaten
  • 8 Sheets phyllo pastry


  • Preheat oven to 180°C.
  • In a griddle pan, melt half of the Stork margarine.
  • Add onion and sauté over medium heat until golden.
  • Add mushrooms and broccoli and cook until soft.
  • Add chicken, garlic and thyme.
  • Cook until chicken is brown.
  • Add KNORR Fresh Ideas Chicken & Mushroom Pan sachet contents, milk and water and cook for 20 min, stirring occasionally until thickened.
  • Mix in cheese, bacon and egg.
  • Melt the remaining Stork margarine.
  • Brush ½ phyllo sheet with some of the melted margarine.
  • Spoon ⅓ cup chicken mixture on narrow edge and fold in sides.
  • Roll up and place, seam side down, on a baking sheet.
  • Repeat with remaining sheets of pastry.
  • Brush the rolls with remaining margarine.
  • Bake for 20 min until golden brown.
  • Serve immediately with brown 200 g rice.