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Ingredients
- 1 lb Phyllo pastry
- 2 x Chicken breasts
- 2 Tbsp. Butter
- 2Â 1/2 Tbsp. Flour
- 1 tsp Curry pwdr
- 1 c. Lowfat milk
- 1/2 tsp Salt
- 1/2 c. Minced walnuts
- 1/2 lb Unsalted butter, melted (2 sticks)
Directions
- Thaw the phyllo dough overnight in the fridge, if frzn. Bake the chicken breasts in buttered aluminum foil in a 375 degree oven for 45 min.
- Unwrap and cold. Remove skin and bones (unless you buy skinless/boneless like I do-cause I'm a wimp), and cut meat into small pcs. Heat 2 tb. butter in small pan. Add in flour and curry pwdr and cook over low heat 2 min. Add in lowfat milk and whisk till thick. Season with salt, stir in walnuts and chicken. Cold completely. Now for the hard part-best done with a helper...but I did it on my own..
- To assemble, heat and cold 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 tsp. filling onto end of each strip and for a triangle by folding right hand corner to opposite side as you would a flag. Continue till every strip is used. Repeat till 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 till golden-about 10 min.
- 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 possibly 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.
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