Pastry Triangles with Chicken Filling
Ingredients
- For the filling
- 350 grams Chicken breasts
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 garlic clove (chopped)
- 4 Tbsps freshly chopped cilantro
- ½ tsp salt
- freshly ground peppers
- 8 Filo dough
- 300 milliliters sunflower oil
- For serving
- carrots (cut into fine strips)
- Zucchini (cut into fine strips)
- mixed Fresh herbs (for garnish)
Preparation steps
Cut chicken breast fillets into thin strips. Saute the onion and garlic until golden brown oil. Remove the garlic and onion and set aside. Pour another tablespoon of olive oil in the pan and fry the chicken until completely brown. Stir in the cilantro, fried onion and garlic. Season with salt and pepper. Add 2 tablespoons of water, mix well and cook for about 10 minutes.
Remove from heat and let cool. Chop the mixture very finely.
Cut each pastry sheet into about 6 cm (approximately 2 inch) wide strips and cut one end of the strip at an angle. Spread the strips on a work surface. Set a small pile of filling on the lower end of the strip, about 3 cm (approximately 1 inch) from the edge. Fold up the strip around the filling to form triangles. To close the pastry, insert the pointed end into the slot of the pocket (like an envelope). Continue to form triangles in this manner until all the dough is used.
Heat the oil in a pan and fry until golden brown on each side for about 2 minutes. Drain on paper towels. Arrange on plates and serve with vegetable strips and the mixed herbs.
