Phyllo Triangles

These Phyllo Triangles are a great way to use leftover chicken. Alternatively you can make up one quantity of Easy Chicken Salad Recipe and follow the instructions below. This chicken salad has hints of Moroccan spices, cinnamon, ginger, paprika and black pepper. It has a mildly spicy flavor, but it isn't strong at all. If you don't want to use this recipe as your filling, substitute it with any leftover chicken recipe - it should, however be quite dry, so as not to make the phyllo pastry soggy.

For this recipe, you need to cut the chicken cubes finely. If you don't, the meat will tear the phyllo pastry. It doesn't take a lot of time and the results are well worth the effort. This is one of those recipes where I get the whole family involved in the kitchen - it is really fun getting a production line going - nothing like having a good heart-to-heart chat whilst you are making phyllo triangles! Equally, if you are needing some repetitive, meditative therapy, this will surely do it for you!

Because I shy away from greasy food, I tend to underdo the butter - so brush it on VERY sparingly.

Serve these mini triangles as an appetizer - they always go down a treat! Alternatively, if you are making them as a main course, you can cut the phyllo strips slightly wider and make bigger triangles. Serve with a big salad. Either way, they are delicious!

Ingredients:

You will need a pastry cutter or sharp knife, a pastry brush and baking trays.

Method:

1. Open out the phyllo sheets, keeping them stacked in a pile. With a pastry cutter, cut 3 inch / 8cm strips with a pastry cutter. Stack the strips and cover them with a lightly dampened clean tea towel.
2. Take one of the strips. Brush it lightly with melted butter. Place a teaspoonful of chicken mixture near the end of the strip. Now fold the strip up, forming a triangle as you go - see photographs above. Brush the finished triangle lightly and place on an ungreased baking tray. Repeat the process for the remaining pastry strips. These triangles can be prepared ahead of time and kept in the refrigerator on their baking sheets until you are ready to cook them.
3. Heat the oven to 350° F / 180° C. Place the baking trays in the oven and cook the Mini Pies until they are golden brown - about 7 - 10 minutes. Serve immediately.