1kg (2.2 pounds) chicken breasts / thighs, deboned and skin removed, cubed
300g (10.58 ounces) leeks, trimmed and washed then chopped
3 garlic cloves, crushed
500g (17.64 ounces) portabellini mushrooms, sliced
1tsp paprika
1tbsn lemon juice
salt & pepper to taste
250ml (8.45 fluid ounces) fat free milk / chicken stock
1-2tbsn cornflour mixed with 2tbsn cold water
6-8 sheets Phyllo pastry
3tbsn oil for brushing
- Heat a large saucepan and add 1tbsn oil. Add the cubed chicken and saute until the chicken is white throughout and the edges start browning.
- Remove the chicken from the pot and set aside.
- Add the leeks to the pot and allow to saute for one minute. Add the mushrooms and garlic and allow to cook until all the liquid from the mushrooms has evaporated.
- Add the chicken back into the pot and season with the paprika, lemon juice, salt and pepper.
- Add the milk and the cornflour mix and allow the sauce to thicken.
- Keeping the phyllo covered with a moist tea-towel, use one at a time and brush some oil on the outer edges of the sheet. Fold the sheet in half so that it forms a double layer. Spoon some chicken mixture length ways onto the pastry (not too much as you don’t want the pastry to tear because it’s too full). Fold over the sides of the pastry and roll the pastry. Brush a bit of oil on the edge of the pastry and place the roll seal down on a greased baking tray.
- Bake the Phyllo rolls at 180°c for 10-15 minutes until they are golden brown and crisp.
- Serve right away with a side salad.
Verdict - very delicious but next time less paprika
This looks great. I lovely vegetarian option that I must try
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