If you have leftover chicken in the fridge, you can just use that for this recipe. If you don't, cook up a couple chicken breasts and let them cool.
A little tip: buy the phyllo. While it is possible to make it yourself, it's way more trouble than it's worth. You can buy a package at your local grocery store for less than $5. It's typically in the frozen dessert section. Buy it and let it thaw at room temperature for a couple hours. It just makes your life easier.
Ingredients
2 cups cooked chicken, chopped
¼ cup walnuts, chopped
¼ cup red peppers, chopped
1 tsp onion powder
2 tsp garlic powder
4 tbsp apricot preserves
2 tsp curry powder
¼ cup mayonnaise
1 package phyllo dough
½ cup butter, melted
Preparation
Heat oven to 350°F. In a medium bowl combine chicken, walnuts, red peppers, onion powder, garlic powder, apricot preserves, curry powder, and mayonnaise. Mix well with a spoon and set aside.
Unroll phyllo gently so you don't break it. Brush 2 or 3 sheets with butter and stack on top of each other, smoothing them so they form one slightly thicker sheet. Cut into squares. In a standard phyllo sheet, you can get 16 appropriately-sized squares for this recipe. You'll need more than 16 squares to use all the filling, so prepared a second set of phyllo squares.
Place a tablespoon of the chicken mixture in the center of each square. Fold in all four corners of the square over the chicken mixture. Press in place to seal. Place the pastries on a lined baking sheet and brush the tops with a little butter.
Bake pastries until golden brown on top, about 10 minutes. Allow to cool for 3 minutes before serving.
You can store these in the fridge to be served the next day. Just reheat in the oven at 350°F for about 5 minutes.
No comments:
Post a Comment