Recipe - Phyllo Triangles Filled With Curried Walnut Chicken

1 pound Phyllo pastry
2 Chicken breasts
2 tablespoon Butter
2 One half tablespoon Flour
1 teaspoon Curry powder
1 cup Milk
One half teaspoon Salt
One half cup Chopped walnuts
One half pound Unsalted butter; melted (2
sticks)

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 docause 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 partbest 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 itjust a dish towel will work. Preheat oven
to 400. Place triangles on buttered sheet. Brush with butter and bake until
golden brownabout 10 minutes.

You can vary the phyllo ingredientsspinach 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@MINDSPRING.COM
on Sep 20, 1997