Ingredients
(for 6 pieces)
200 g of chicken breasts
2 medium onions
1 teaspoon of cinnamon
Twenty prunes
1 tablespoon of honey
12 small filo
Pastry sheets
A few saffron pistils
Oil and butter
Salt and pepper
Salt and pepper
Preparation
Immerse the saffron pistils in half a glass of water.
In a frying pan, cook the onions cut into thin strips over low heat with salt, pepper, cinnamon, and a little oil. Wet with saffron-scented water.
Add the chicken breasts cut into small cubes and cook for about 20 minutes.
In the meantime, poach the prunes, drain them, pits them and brown them gently in the butter and honey.
Mix everything into the chicken with onions.
Let cool.
Using a brush, brush the pastry sheets with oil or melted butter.
Place a little stuffing in the middle, fold the sheet in the shape of a chaplain and close it with a thread.
Bake in a preheated oven for about fifteen minutes and serve while lukewarm.
Let cool.
Using a brush, brush the pastry sheets with oil or melted butter.
Place a little stuffing in the middle, fold the sheet in the shape of a chaplain and close it with a thread.
Bake in a preheated oven for about fifteen minutes and serve while lukewarm.
