Crispy rolls with chicken and leek
For 10 pieces, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
How much will it cost?
Per piece : 0.32 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Pour 4 tablespoons olive oil into a pan on medium heat, add shallot, salt, pepper, and cook for one minute.
Add leeks, mix well and cover. Cook for about 5 minutes, until leeks are just cooked, checking that leeks don't catch on bottom of pan.
Meanwhile, cut chicken (use leftovers) into very small pieces.
As soon as leeks are cooked, add chicken pieces, 100 ml cream and grated a little Parmigiano reggiano (Parmesan) (to taste), mix well and leave to thicken a few minutes, uncovered.
Remove from heat, allow to cool, and add chopped parsley.
Spread out in front of you two sheets of filo, one on top of the other...
Note: you can apply some melted butter with a brush between the two sheets to make them stick, it'll be easier to roll up.
...put about a tablespoon of chicken-leeks mixture in the middle of one edge of filo sheets...
... roll filo around the mix over about ¼ length to start a roll...
...fold sides over centre...
...and finish rolling up.
Continue like this with all the mix, or all the sheets.
You can sprinkle some sesame (or other) seeds on rolls.
Put in the oven for 5 to 10 minutes...
...until rolls are nicely browned.
Serve with a green salad if possible.
Remarks:The rolls are unsuitable for freezing because filo pastry breaks into fragments when frozen. You would do better to freeze chicken-leek mixture, then thaw it and make rolls just before cooking.
Last modified on: February 21th 2011