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Preparation
time: 40 minutes
Total cooking time: 40 minutes
Serves 4 |
Ingredients
10oz skinless, boned chicken breast halves, cut into small cubes
¼ cup butter
1 onion, finely chopped
1 clove garlic, chopped
5oz mushrooms, thinly sliced
1 tbsp green peppercorns, drained and coarsely chopped
¼ cup all-purpose flour
½ cup whipping cream
½ cup milk
1 tbsp chopped fresh parsley
6 sheets phyllo pastry
olive oil, for brushing
½ cup fresh, soft bread crumbs
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Directions
1.
Melt half the butter in a heavy-based skillet. When foamy,
add the onion, garlic and chicken and cook for 5 minutes.
Add the mushrooms and peppercorns, cover and cook for 2 minutes,
or until soft. |
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| 2.
Add the remaining butter. When melted, add the flour and stir
for 2 minutes. Remove the pan from the heat and gradually stir
in the cream and milk. Return to the heat, add the parsley,
sat and pepper and bring to a boil, stirring. Spread into a
flat dish and allow to cool for 30 minutes. |
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| 3.
Preheat the oven to 350F. Cover the phyllo with a damp towel.
Working with one sheet at a time, lightly brush with the olive
oil, top with the next sheet, brush with more oil, then top
with a third sheet. Repeat with the remaining phyllo. |
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| 4.
Cut the two stacks of layered phyllo pastry in half. |
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| 5.
Fold the bottom of the pastry up over the filling, and then
fold down the top. |
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| 6.
Place the four pillows on a baking sheet, then brush with some
oil and cut slashes. Bake for 25 minutes, or until golden crisp. |
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