Cranberry chicken and Brie parcels

Method

1. Lay a double layer of Multix Cling out on a worktop. Add 3 chicken tenderloins. Gather up the ends of the cling to form a parcel with an open top, add 2 tablespoons of chicken stock, and seal the parcel. Repeat with the remaining chicken tenderloins.
2. Place the chicken parcels sealed side up in a steamer with the lid on over the pot of boiling water. Steam for 12-15 minutes or until the chicken is only just cooked through. Allow to cool in the stock filled parcels, as this keeps the chicken moist.
3. Preheat oven to 170^oC
4. Line a large baking tray with Multix Bake.
5. Drain and finely dice the cooled cooked chicken.
   In a medium bowl add the dried cranberries, diced chicken, parsley and a little salt and pepper. Mix well.
6. On a your work bench lay down clean soft tea towel topped by a sheet of Multix bake. Place 1 sheet of filo pastry on top of the bake.
7. Brush lightly with melted butter. Place another filo sheet on the first, brush with butter. Using a very sharp knife cut the pastry in half length ways then into 8 small rectangles.
8. Place a small slice of ripe Brie in the center of each rectangle of buttered pastry. Top with a heaped teaspoon of cranberry and chicken mixture. Roll each piece of pastry over the filling and turn so the edges are underneath. Very gently use your fingers to crimp the pastry at both ends of the parcel to make a small cracker or wrapped lolly shape.
9. Place on the lined baking sheet and repeat with the remaining filling and pastry sheets.
10. When you’ve finished, brush each parcel on the tray with melted butter and scatter the top with a few sesame seeds.Bake in the preheated oven for about 15 minutes or until the pastry is crisp and the filling is very hot. Serve immediately.

Tip: To keep the pastry from drying out as you work with it, keep the sheets of filo under a damp tee towel until you’re ready to use them.