Chicken Filled Bourekas

More brown food for the holidays
Chicken cutlets I use
Before going into oven…I could have been neater πŸ€·πŸ»β€β™€οΈ

This is one of the simplest recipes to put together, but the work is time consuming. Just turn on a good playlist, and you should be good to go πŸ’•

1 pack of chicken cutlets as seen in picture

Pack of phyllo dough cut into 4”x4” squares

1 tsp garlic

1/2 tsp pepper

Dijon mustard (1/2 tsp per piece)

1 egg, scrambled for egg wash

Sesame seeds for covering

Cut up chicken in small 1” by 2” strips. Chicken cuts better when still a little frozen

Take spices and cover pieces liberally, mixing with your hands

Cut phyllo dough and place chicken in centre of each square

Cover with a dollop of mustard. 1/2 tsp per chicken piece. Not too much, because then the phyllo won’t seal properly

Gather edges of phyllo dough around chicken and squeeze to seal

Place each piece onto greased cookie sheet with sealed side upwards.

Cover each piece with egg wash (can use sesame seeds at this point but this house has food allergy fo them πŸ€¦πŸ»β€β™€οΈ)

Bake at 350F for 30-35 minutes, or until brown.

Double this recipe because believe me, it disappears!!