Chicken Walnut Filo Rolls

8 Jan

Pretty much anything is good in filo dough – I suspect its the butter.  Filo is actually really easy to work with, though a little time-consuming.  Its pretty forgiving – if you tear a sheet, brush it with butter and paste it to another sheet.

These have a great Moroccan flavor, and can be made in triangles to serve as a canape, or in rolls that can be sliced and served with salad for dinner.  Ground chicken would work really well, but finely diced chicken works just fine too – if its a little frozen it is easier to dice.  Just like most recipes, if you don’t have one of the ingredients, you can leave it out, or substitue something else.  I think pine nuts might be even better than walnuts, and a little scallion never made anything worse.

Chicken Walnut Filo Rolls

  • 1/2 c walnuts, toasted and chopped
  • 1 1 /2 T oil
  • 1 medium onion, finely chopped, about 1 c
  • 1 lb boneless skinless chicken, finely diced or ground
  • 1/4 c raisins
  • 2 T olives, finely chopped
  • 1/2 tsp crushed red pepper
  • 1 garlic clove, finely chopped
  • salt
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1/2 c shredded Monterey Jack cheese
  • 1/2 package Filo dough, thawed
  • 1/2 c butter, melted

Heat oil in a saute pan over medium heat.   Add onion and saute until softened but not browned, about 5 minutes.  Add chicken, raisins, olives, red pepper, garlic, cumin, cinnamon, and salt to taste.  Cook, stirring frequently, until chicken is cooked through.  Remove from heat, cool, then stir in walnuts and cheese.

Line a baking sheet with parchment or Silpat.  Heat oven to 350°.

Open filo and cover with a towel to keep from drying out.  Lay one sheet of filo on a flat, dry surface, and brush with butter.  Layer 5 more sheets of filo, buttering each.  Spread 1/3 chicken mixture in the center of the filo.  Roll one long side over the filling, turn both short sides into the middle, and finish rolling up the long side.  Brush with additional butter if needed to seal edges.  Repeat with remaining filo and filling to make 3 logs.  Brush tops and side of logs with butter.

Bake 20-30 minutes until golden brown.   Cool 5-10 minutes, then slice and serve.

*To make triangles, unfold filo and cut into 6 strips lengthwise.  Brush each strip wtih butter.  Place 1/2 tsp filling in one corner of the strip, then fold as you would fold a flag.  Brush with butter to seal, and bake 10-15 minutes.

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3 Responses to “Chicken Walnut Filo Rolls”

  1. Dad January 8, 2010 at 8:51 pm #

    It looks like the balalaika that you made for Christmas, and is probably just as good in its own way!

    Dad

  2. Becca January 12, 2010 at 12:26 am #

    This reminded me of the ginger chicken rolls you used to make….

    • Kate January 12, 2010 at 10:37 am #

      I forgot about those – they were even better than this recipe! I’ll have to try to re-create them.

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