Ingredients (for 4-6 people):
8-10 phyllo pastry sheets
4 chicken fillets, already boiled and cut in small cubes
1 - 1 1/2 tea-cup of mayonnaise of your choice
1 - 1 1/2 tea-cup of Greek Kefalotyri cheese, grated (or English yellow mild cheddar)
2-3 tbsp of olive oil
2 cloves of garlic, mashed
1 red bell pepper, finely chopped
1-2 sun-dried tomatoes, finely chopped
1 tbsp of finely chopped flat-leaf parsley
1 tbsp of finely chopped tarragon leaves
1-2 tbsp of milk (if needed)
salt
pepper
some extra oil for brushing
4 chicken fillets, already boiled and cut in small cubes
1 - 1 1/2 tea-cup of mayonnaise of your choice
1 - 1 1/2 tea-cup of Greek Kefalotyri cheese, grated (or English yellow mild cheddar)
2-3 tbsp of olive oil
2 cloves of garlic, mashed
1 red bell pepper, finely chopped
1-2 sun-dried tomatoes, finely chopped
1 tbsp of finely chopped flat-leaf parsley
1 tbsp of finely chopped tarragon leaves
1-2 tbsp of milk (if needed)
salt
pepper
some extra oil for brushing
Method:
Preheat the oven at 180°C. Brush with some oil a spacious oven pan.
In a non-stick frying pan sauté the garlic, the sun-dried tomatoes and the peppers with 1 tbsp of the oil until they start getting soft. Add the tarragon and the parsley and stir. Take off the heat and leave to cool.
In a large bowl put the chicken, the mayonnaise, the cheese, the mixture of the frying pan, the rest of the oil and season with salt and pepper. Mix the ingredients with a spoon to blend well and if the filling looks too thick add the milk to thin it down a bit.
On a clean surface lay the first phyllo sheet with the narrower side of it closer to you (keep the rest of the phyllo covered with a slightly damp kitchen towel because they get easily dried). Brush with some oil and cut the sheet in half vertically so to end with two wide strips.
Place 1 tablespoon of the filling on the down side of the strip, leaving an empty space of about 2cm around the edges. Turn the phyllo once to cover the filling and bring the edges inwards. Continue rolling the phyllo tightly to create a roll.
Continue in the same way until all phyllo sheets and filling are used up. Transfer the "flutes" on the pan with the seam side down and brush on top with some more oil.
Put in the oven and bake for about 20-25 minutes until they are nicely golden and crunchy. Serve while they are still hot or at room temperature.
Preheat the oven at 180°C. Brush with some oil a spacious oven pan.
In a non-stick frying pan sauté the garlic, the sun-dried tomatoes and the peppers with 1 tbsp of the oil until they start getting soft. Add the tarragon and the parsley and stir. Take off the heat and leave to cool.
In a large bowl put the chicken, the mayonnaise, the cheese, the mixture of the frying pan, the rest of the oil and season with salt and pepper. Mix the ingredients with a spoon to blend well and if the filling looks too thick add the milk to thin it down a bit.
On a clean surface lay the first phyllo sheet with the narrower side of it closer to you (keep the rest of the phyllo covered with a slightly damp kitchen towel because they get easily dried). Brush with some oil and cut the sheet in half vertically so to end with two wide strips.
Place 1 tablespoon of the filling on the down side of the strip, leaving an empty space of about 2cm around the edges. Turn the phyllo once to cover the filling and bring the edges inwards. Continue rolling the phyllo tightly to create a roll.
Continue in the same way until all phyllo sheets and filling are used up. Transfer the "flutes" on the pan with the seam side down and brush on top with some more oil.
Put in the oven and bake for about 20-25 minutes until they are nicely golden and crunchy. Serve while they are still hot or at room temperature.
No comments:
Post a Comment