ingredients
makes about 40
1/4 cup butter
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons All purpose flour
1/2 cup chicken stock
1/2 cup milk
1 large barbecued chicken, skin removed and flesh shredded
1/4 cup grated Parmesan
2 teaspoons fresh thyme leaves
1/4 cup dry breadcrumbs
2 eggs, lightly beaten
13 sheets filo pastry, cut into thirds crossways
5/8 cup butter, extra, melted
method
1. Melt the butter in a pan and add the onion. Cook over low heat for 12 minutes, or until soft, stirring occasionally. Increase the heat to medium high and add the garlic. Cook, stirring, for 1 minute, then add the flour and cook for 1 minute. Remove from the heat and gradually stir in the stock and milk. Return to the heat and stir constantly until the sauce boils and thickens. Boil for 1 minute, then remove from the heat and add the chicken, Parmesan, thyme, breadcrumbs, salt and pepper. Cool, then stir in the eggs.
2. Preheat the oven to hot 220°C (425°F). Lightly grease three baking trays.
3. Put one piece of filo pastry on the bench with the short end closest to you (cover the remaining pieces with a damp tea towel). Brush with the extra melted butter and place a level tablespoon of chicken mixture on the base end closest to you. Fold in the sides, brush along the length with butter and roll up tightly to form a roll 3 inches long. Put onto the baking tray and brush the top with some of the butter. Repeat with the remaining filo, butter and chicken mixture.
4. Bake for 15 minutes in the top half of the oven until well browned. Serve hot.
