-
1
Place all filling ingredients in good food processor and blend til the sausage lumps are gone and all is pasty in consistency. Should taste spicy and good. Fix up to your taste.
-
2
Then, the chicken part:
-
3
Unwrap phyllo and lay out sheets, cover with slightly damp towel so it doesn't dry out while you are making them
-
4
Each package uses two sheets of dough, with melted butter brushed all over, first one, then the other. I don't fold them, just wrap the chicken as the sheets come from the package.
-
5
Keep the rest covered with the damp cloth.
-
6
Place chicken in the corner of the sheets, top with about 2 tbls sausage mixture, pat down good.
-
7
Roll up burrito style, tucking in the ends of dough as you go. You can vary the size by the amount of chicken you put in. For a dinner party
-
8
I have made them pretty big (and served them with a side of spaghetti sauce), but for most situations I make them medium to small.
-
9
Put them seam side down on a cookie sheet.
-
10
You should have 16 total with one box of dough. If you want to freeze them, here is what works well: I wrap each one in a sandwich bag, lay them out single file on a cookie sheet and freeze til hard. Then I bag them and hold for up to a month.
-
11
TO Cook
-
12
DEFROST! Takes at least 4 hours.
-
13
Then cook at medium oven heat for about 25 minutes - watch carefully after about 18 minutes, because edges can burn.
