This recipe first appeared in Food magazine issue 76.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Simmer the chicken in the water in a frypan until it is cooked – about 20 minutes or until the internal temperature reaches 75°C. Remove the chicken from the frypan and set it aside to cool.
2.Heat the milk in the microwave for 2 minutes and set it aside.
3.Melt the butter in a pan on a low-medium heat. Stir in the flour and chicken stock powder. Cook, stirring, for 1-2 minutes. Whisk in the milk in batches until the sauce is thick. Add a little more milk, if required. Simmer the sauce, stirring often, for 3-5 minutes on a low heat.
4.Quarter the apricot halves and add them to the pan with the apricot sauce. Break up the chicken and add it to the apricot sauce. Season the sauce well, set it aside to cool, then chill it in the refrigerator.
5.To make a parcel, place 3 filo sheets – one on top of each other – on the bench. Spray them well with oil then place 2 more filo sheets on top. Place one-sixth of the chilled mixture at one end of the filo. Fold in the sides and roll up the pastry. Repeat with the remaining mixture and filo to make 6 parcels.
6.Preheat the oven to 180°C on fan bake. Place the parcels on a baking tray, spray them well with oil and sprinkle over the sesame seeds. Bake the parcels in the preheated oven for about 25 minutes, or until they are golden and sizzling.
Related stories
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door
