Chicken and Leek Triangles
(makes about 24)
300g chicken mince
1 leek, thinly sliced
1 bacon, finely chopped
1 teaspoon garlic minced
1/4 cup cream
1/4 cup white wine
1/4 cup parmesan cheese
12 sheets filo pastry
melted butter or vegetable oil for brushing
Method:
- Heat oil in pan, cook the chicken until brown then add the leek, bacon and garlic. Stir for a few minutes until the leek is soft. Add the wine, cream and seasoned with salt and pepper. Remove from the heat, stir in the parmesan cheese. Let cool.
- Lay the pastry onto the bench top, cut it into 4 strips lengthways. Take 2 strips and cover the rest while folding the triangles.
- Brush the bottom strip with butter and cover it with another strip. Place 1 tablespoon of the chicken mixture at the end of the strip. Fold the end diagonally over the fillings, then continue folding to the end of the strip to from a triangle. Brush it with more butter. Repeat the process for the rest of the pastry.
- Bake the triangles in an 180c preheated oven for about 25 minutes or until browned.
Source: Adopted and modified from the cookbook "Homestyle Chicken" published by Murdoch Books.
This is such a nice and light appetizer, and a snack treat. Love the phylo wrapping, and the yummy filling, especially!
ReplyDeleteThanks for sharing:DDD
Leeks are great, aren't they? Used to hate them as a child but now I've discovered the sweetness they give when cooked .... beautiful with bacon! Great finger food this :D
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