cooked chicken & apricot pieces in a creamy mustard sauce baked into filo triangles
Saute onion in butter until clear
Add flour and mix into paste
Slowly add cup of water and stockcube until smooth
Add cream & stir until bubbling (but not boiling)
Take off heat
Add mustard, chopped cooked chicken & apricots
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.
Brush end with melted butter to stick ends together
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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