INGREDIENTS

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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