Tavuk Borek (turkish Chicken Pastries)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 whole chicken breast
• 60 g butter
• 3 tablespoons flour
• 375 ml milk, low fat is fine
• salt, to taste
• fresh ground pepper, to taste
• cinnamon
• 60 g seeded raisins
• 5 sheets phyllo phyllo pastry
• 125 g oil

Recipe

• 1 steam the chicken breast over boiling water for 10-15 minutes, or until cooked, set aside to cool; then, once cooled, remove the skin and bones and finely chop the flesh.
• 2 heat the butter, add the flour and cook over a moderate heat for a few minutes, stirring. gradually add the milk, bring to the boil, then immediately lower the heat and simmer over a low heat for 2 minutes and add the cinnamon and raisins and season to taste with salt and pepper. then set aside to cool, covering the surface with a piece of plastic wrap to prevent a skin from forming. when the sauce is cool, stir through the chicken.
• 3 cut the pastry lengthways into three strips. cover with a tea towel. take one strip of pastry, brush lightly with oil and place a little filling at one end. fold over end and sides and roll up neatly. place seam side down on a greased baking tray. repeat with remaining pastry and filling. brush tops with a little oil and bake in a moderate oven (180°c; 350°f) for 20-25 minutes, or until golden.
• 4 serve warm.
• 5 note: to make the borek as a main meal make double the quantity of filling, by following the instructions in steps 1 and 2. leave the pastry whole, and use 3 lightly oiled sheets to line the base of a suitable lightly oiled pan. once the filling mixture has cooled, place it over the pastry and cover it with 3 more lightly oiled sheets. sprinkle it with water and lightly score the surface. bake as in step 3 but for 35-40 minutes, or until golden.