Chicken
& Artichoke Filo Triangles
(serves
8)
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Wash, trim all inedible leaf portions
and choke, and steam: |
| 6 |
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artichokes (or use 6 baby
artichokes) |
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Saute in olive oil and/or butter: |
| 2 |
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leeks, chopped |
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and set aside. |
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Saute in olive oil: |
| 1 |
c |
sliced mushrooms |
| 2 |
cloves |
garlic, minced |
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When the mushrooms start to soften, add
the artichokes and: |
| 1 |
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boneless chicken breast, skinned
and sliced |
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Saute over medium heat until the chicken
is cooked through, then chop the whole mixture finely. Add the leeks
and: |
| 1/2 |
c |
hazelnuts, chopped |
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Prepare a dish of melted butter
and olive oil. Brush a square sheet of filo with the butter mixture
and fold in half diagonally to form a triangle. Place 2 tablespoons
of the filling in a corner and fold in half, flip over, fold in half, keeping
the dough moist with the butter mixture, until you have a small triangular
pocket. Place on a baking sheet and bake on the top shelf of a 350
oven until golden brown (around 30 minutes). Serve immediately. |
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Notes &
Variations:
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You can prepare these in advance, bake them
for around 15 minutes, and then remove them from the oven and finish baking
them just prior to serving.
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For a vegetarian alternative, substitute 1/2
cup of grated cheese for the chicken.
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See notes for artichoke
cleaning instructions.
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