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FILO CHICKEN PARCELS

6 sheets filo pastry
1 Tbs olive oil

100 g broccoli
1 Tbsp grated Parmesan cheese
100 g cooked chicken
125 g cottage cheese
1 tsp Dijon mustard
ground black pepper

Cut broccoli into small florets. Chop cooked chicken. Brush each
sheet of pastry with a little oil and fold in half. Quickly stir-fry
the chicken and broccoli. Cool, then add the other ingredients.
Mix well and divide into 6 pastry sheets. Gather up the corners of
the pastry to form a bag. Press together firmly and gently twist
to seal in the filling. Brush the pastry with the remaining oil.
Bake at 200 C. for 15-20 minutes until golden brown.

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