Chicken Parcels with Sour Cream and Shallots


I love the simplicity of this dinner and as I don’t create it often, it is special and so yummy. The Chicken Parcels with Sour Cream has a good flavour that children love and once made you can freeze the parcels until you are ready to eat them. The recipe below make 12 parcels, which we freeze in batches of 6 making for two easy meals another day. Even better, this dinner can be made for under $20.



Ready Made Puff Pastry

1 kg Chicken tenderloins (breast cut into long strips will work too)

1 small tub Sour Cream

Chives (optional), diced

Shallots, diced



1 egg, lightly beaten




Chicken-parcels-sour-cream-recipePlace one sheet of Puff Pastry onto your chopping board.

Cut into 2 sections.

In each section spread 1 heaped teaspoon of Sour Cream, be careful to leave around 1 cm clear on the sides to join the pastry together.

Place a Chicken tenderloin (or two) on top of the Sour Cream. Sprinkle shallots and chives over chicken. Season with Salt and Pepper.

Using a brush, brush a little egg over the two sides where you are going to join the puff pastry.

Get a fork and press down along join to bind the pastry together.

Bake at 180 degrees Celsius for 30 minutes until the pasty is golden and ‘puffy’






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