Chicken flavor puffs I STEPbySTEP

Have you ever tried roasted chicken for your filling? I really love it!! I’m used to make it even for canelloni. So let’s prepare it for a delicious appetizer!

MAKES AB. 12 BITES

READY IN 30’

INGREDIENTS

3 chicken slices

1 carrot

fresh rosemary to taste

1 teaspoon onion, chopped

1/2 teaspoon lemon zest

3 tablespoons extra virgin olive oil

¼ glass white wine

½ glass hot water

Salt and pepper to taste

1 tablespoon all-purpose flour

1 tablespoon butter

1 glass milk

Salt and nutmeg to taste

1 phyllo pastry package (I used Stuffer)

Oil to taste

STEP 1: CUT THE INGREDIENTS

Using a knife, cut the chicken slices, the carrot and the rosemary. Grate onion and lemon zest.

STEP 2: COOK THE CHICKEN

Place onion and oil in a pan and let it sautè until golden.Add carrot and rosemary and cook for a couple of minutes, then add cubed chicken and cook until brown. Simmer with white wine until reduced, then add lemon zest, water salt and pepper and cook for other 6-7 minutes.

STEP 3: MAKE THE BECHAMEL SAUCE

Melt butter in a pan, then add all-purpose flour and wish well to get a golden batter. Add, little by little, milk, then salt and nutmeg to taste. Cook it for 10 minutes then turn the heat down.

STEP 4: COMPLETE THE FILLING

In a bowl combine roasted chicken with béchamel sauce.

STEP 5: CUT AND FILL PHYLLO PASTRY

In my phyllo pastry package there are 4 sheets: slice each of them in 3 strips, place a ladle of filling at the bottom, then close it forming a triangle.

With 4 sheets you’ll get 12 trianges (I am aware my English isn’t so good, but I think the pictures will help you understanding what to do! :-)).