1 tblsp olive oilexplore!Find more recipes with this ingredientView ingredient info

1 finely chopped onionexplore!Find more recipes with this ingredientView ingredient info

2 cloves crushed garlicexplore!Find more recipes with this ingredientView ingredient info

300 grams chopped button mushroomsexplore!Find more recipes with this ingredientView ingredient info

400 grams chopped chicken thighsexplore!Find more recipes with this ingredientView ingredient info (fillets)

375ml can light evaporated milkexplore!Find more recipes with this ingredientView ingredient info

2 tblsp chopped tarragonexplore!Find more recipes with this ingredientView ingredient info

8 sheets fillo pastryexplore!Find more recipes with this ingredientView ingredient info

cooking oil sprayexplore!Find more recipes with this ingredientView ingredient info

1 tblsp sesame seedsexplore!Find more recipes with this ingredientView ingredient info

snow pea tendrilsexplore!Find more recipes with this ingredientView ingredient info (to serve)

extra fresh tarragonexplore!Find more recipes with this ingredientView ingredient info (to garnish)

Heat half the oil in a large pan. Add onion, garlic and mushrooms; cook, stirring, until onion is soft. Transfer to a small bowl.

Heat remaining oil in same pan. Add chicken; cook, stirring, until browned. Stir in milk; simmer, uncovered, for 20 minutes, until sauce is reduced and thickened. Stir in tarragon then mushroom mixture; cool.

Layer two sheets of fillo together, spraying with a little oil between each layer. Spoon one-quarter of the chicken mixture along one short end of fillo. Fold in sides, then roll-up to enclose filling. Place parcel, seam-side-down, on greased oven tray; spray with oil. Repeat with remaining fillo, oil and chicken mixture. Sprinkle seeds over parcels.

Cook in a moderate oven, 180°C, for about 20 minutes, or until lightly browned.

Serve parcels with snow-pea tendrils; garnish with extra fresh tarragon.