Phyllo triangles filled with curried walnut chicken

1 Servings

Ingredients

Quantity Ingredient
1 pounds Phyllo pastry
2 Chicken breasts
2 tablespoons Butter
2½ tablespoon Flour
1 teaspoon Curry powder
1 cup Milk
½ teaspoon Salt
½ cup Chopped walnuts
½ pounds Unsalted butter; melted (2 sticks)

Directions

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@...> on Sep 20, 1997

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