Chicken kataifi parcels

Instructions

1. Preheat oven to 180°C. Grease a large baking tray.
2. Add oil to a saucepan and sauté the bacon, thyme, onion and garlic until golden, then add mince. Cook until it changes colour. Season with salt and pepper and add the mushroom. Bring to a boil and cook until most of the liquid has evaporated, then pour in the chicken stock and again bring to the boil. Place a lid on top, turn down to a low heat and simmer for 10 minutes.
3. Drizzle in the cornflour and stir until it thickens. Add the cream and then the Dijon mustard stir in well. Remove from the heat and mix through the parsley. Allow to cool a little.
4. Pull the kataifi apart with your hands and coat generously with the butter, reserving a few tablespoons. Portion into 12 even bundles, then stretch and flatten each bundle to form a long flattish strip.
5. Place 1-2 tablespoons of the mixture at one end of a kataifi bundle and fold over to form a loose parcel. Place on tray. Repeat the process wiht remaining mixture and pastry then drizzle extra butter over pastries. Bake in pre-heated oven for 25 minutes or until golden brown.