Bistro des Z'Artes

Serves 8 persons

Ingredients

250g cooked shredded chicken

20ml Olive oil

80g Chopped onion

1 clove garlic

1/2 tsp curry powder

100g frozen peas

60g breadcrumbs

100ml chicken stock

1 packet filo pastry

150g butter

Method

1. Fry off the onion & garlic in the olive oil until well cooked, add the curry powder & cook over a low heat for a further 2 minutes.
2. Mix with the peas, shredded chicken, breadcrumbs & chicken stock ( the mixture should be moist, but not wet or dry, add more stock as needed).
3. Open out the filo pastry packet & lay on the table with the long side vertical and the short side nearest you.
4. Lay out one sheet the same way, brush with melted butter & lay another sheet on top.
5. Cut down the middle from top to bottom (making 2 perfect halves), then do the same again to make 4 long strips exactly the same width & length.
6. On the near end of each strip place a small quantity of the chicken mixture and fold the bottom left corner at 45 degrees onto the right side thus creating a triangular shape.
7. Then fold the tip of the triangle up onto itself and continue until the top of the strip of pastry. Brush all over with melted butter to seal & place on a tray ready to go into the oven.
8. When all 16 are done, place in a preheated oven t 200C until golden & crispy (approx 10 minutes).
9. Serve with any chutney or dip you like.