Smoked Chicken and Almond Dolmades

Smoked Chicken and Almond Dolmades
20 Mins
Prep time
30 Mins
Cooking time
Serves 8

What you need

Dipping Sauce

  • 2 teaspoons cornflour
  • 3/4 cup chicken stock
  • 1 egg, separated
  • juice of 1/2 lemon
  • salt and pepper, to taste


  • 2 medium (300g) smoked chicken breasts, chopped
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 tablespoon smoked almonds, roughly chopped
  • grated rind and juice of 1 lemon
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 24 vine leaves, rinsed, patted dry, any stems removed

How to make it

  • BLEND cornflour with 2 tablespoons stock then combine with remaining stock in small saucepan. Bring mixture to the boil, stir until thickened, then remove from heat. Whisk egg white in a small bowl until stiff peaks form. Add egg yolk and whisk until combined. Whisk in lemon juice, then stock mixture in a thin stream until combined. Return to heat and stir without boiling, until slightly thickened. Season with salt and pepper. Cool.
  • COMBINE chicken, PHILLY, almonds, rind, juice and herbs for filling, mix well.
  • PLACE 1 tablespoon of filling at the base of each vine leaf. Fold sides of leaf into the centre and roll up to enclose filling. Serve with dipping sauce.