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Chicken & Apricot Filo Triangles

cooked chicken & apricot pieces in a creamy mustard sauce baked into filo triangles



  • 1.

    Saute onion in butter until clear

  • 2.

    Add flour and mix into paste

  • 3.

    Slowly add cup of water and stockcube until smooth

  • 4.

    Add cream & stir until bubbling (but not boiling)

  • 5.

    Take off heat

  • 6.

    Add mustard, chopped cooked chicken & apricots

  • 7.

    Cut filo pastry into halves lengthways, using two halved sheets at a time add about a tablespoon of mixutre to the top quarter of sheets and then fold crossways all the way down the sheet forming a triangle.

  • 8.

    Brush end with melted butter to stick ends together

  • 9.

    Place on greased oven trays & bake for 10-15 mins in hot oven until golden


These are best made just before serving as the filo goes "crinkly" if you have to put them in the fridge and then re-heat them.

They taste good cold too !

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken & Apricot Filo Triangles.


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