INGREDIENTS

INSTRUCTIONS

GENERAL
TO MAKE UP THE BOREK
Preheat the oven to 180°C/350°F/Gas Mark 4.
If you are using cooked chicken, just cut it into peanut-sized pieces. If
you are using chicken fillets, first simmer them in hot water for 6-8
minutes and then take them out and chop them roughly to the same size.
Melt the butter, add the flour and stir over a low heat until well mixed
into a roux.
Withdraw the pan from the heat and add the hot milk and chicken stock
gradually, stirring. Return the pan to a gentle heat and whisk the sauce
for 5-6 minutes until it boils and thickens.
Add the cheese and seasonings and mix well.
Remove pan from the heat and add the beaten egg slowly, stirring, and then
the chicken pieces. It should be fairly thick in order to be used
successfully in the borek.
Next, cut the whole stack of filo pastry into four long strips, about 8cm
(3inches) wide.
Brush each sheet with melted butter. Place a teaspoon of filling in one
corner of each strip then fold over several times, making little triangles,
and enclosing the filling.
Place these on an oiled baking sheet, with the pastry ends underneath.
Brush the tops with melted butter and bake for 20 minutes or until crisp
and golden.
Alternative method using Puff Pastry: - This may be freshly made or frozen.
Use 450g (1lb) pastry and defrost if necessary. Cut pastry into walnut size
pieces.
Roll them out thinly in small circles of about 10cm (4inches) diameter,
place a teaspoon of filling in the centre, fold the pastry over, moisten
edges then press together, making a semi-circular shape.
Brush the tops with beaten egg and bake as before for about 20 minutes or
until golden.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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