| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Phyllo pastry |
| 2 | Chicken breasts | |
| 2 | tb | Butter |
| 2 1/2 | tb | Flour |
| 1 | ts | Curry powder |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1/2 | c | Chopped walnuts |
| 1/2 | lb | Unsalted butter; melted (2 sticks) |
INSTRUCTIONS
Thaw the phyllo dough overnight in the fridge, if frozen. Bake the chicken breasts in buttered aluminum foil in a 375 degree oven for 45 minutes. Unwrap and cool. Remove skin and bones (unless you buy skinless/boneless like I do--cause I'm a wimp), and cut meat into small pieces. Heat 2 tb. butter in small pan. Add flour and curry powder and cook over low heat 2 minutes. Add milk and whisk until thick. Season with salt, stir in walnuts and chicken. Cool completely. Now for the hard part--best done with a helper...but I did it on my own.. To assemble, melt and cool butter. Place 1 sheet of phyllo on flat surface and brush with butter. Top with 2 more sheets buttering each. Cut sheet in half lengthwise then cut each half crosswise into 6 equal parts. Spoon a teaspoon filling onto end of each strip and for a triangle by folding right hand corner to opposite side as you would a flag. Continue until every strip is used. Repeat until all filling is used. Make sure you cover the pastry when you aren't used it--just a dish towel will work. Preheat oven to 400. Place triangles on buttered sheet. Brush with butter and bake until golden brown--about 10 minutes. You can vary the phyllo ingredients--spinach and cheese makes a good veggie alternative. You can keep this in the fridge, unbaked for 2 days, or you can bake them and then freeze them. I made mine the day before and left them in the fridge. Then I baked them right before the guests arrived. They make great leftovers too. Posted to FOODWINE Digest by Stephanie Rawlins <skrawlins@MINDSPRING.COM> on Sep 20, 1997
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