Heat a large saucepan and add 1tbsn oil. Add the cubed chicken and
saute until the chicken is white throughout and the edges start
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.
permission of Simply Delicious.
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