Crispy rolls with chicken and leek

A recipe from cooking-ez.com

For 10 pieces, you will need:

• 1 2 leeks
• 2 1 shallot
• 3 200 g cooked chicken
• 4 4 tablespoons olive oil
• 5 100 ml cream
• 6 20 sheets of filo pastry
• 7 a little butter
• 8 parsley
• 9 sesame seeds (optional)
• 10 salt
• 11 pepper
• 12 a little Parmesan (Parmigiano Reggiano)
• Total weight: 885 grams

Times:

Preparation	Cooking	Start to finish
28 min.	21 min.	49 min.

Step by step recipe

1	Peel, wash and chop finely 2 leeks. Peel, wash and chop finely 1 shallot.
2	Pour 4 tablespoons olive oil into a pan on medium heat, add shallot, salt, pepper, and cook for one minute.
3	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.
4	As soon as leeks are cooked, add chicken pieces, 100 ml cream and grated a little Parmesan (Parmigiano Reggiano) (to taste), mix well and leave to thicken a few minutes, uncovered.
5	Remove from heat, allow to cool, and add chopped parsley.
6	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.
7	...put about a tablespoon of chicken-leeks mixture in the middle of one edge of filo sheets...
8	... roll filo around the mix over about ¼ length to start a roll...
9	...fold sides over centre...
10	...and finish rolling up. Continue like this with all the mix, or all the sheets.
11	Preheat your oven to 392°F (200°C). Put rolls on a baking sheet, apply melted butter with a brush. Make sure that end of the filo sheet makes a good joint to get a neat and pretty roll.
12	You can sprinkle some sesame (or other) seeds on rolls.
13	Put in the oven for 5 to 10 minutes...
14	...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.

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