(Main course - Serves 4)
Ingredients
25 g / 1 oz dried mushrooms, e.g. black mushrooms
600 ml / 1 pt boiling water
25 g / 1 oz LURPAK Slightly Salted Butter
400 g / 14 oz chicken breast, cut into wide strips
300 g / 11 oz chinese cabbage, cut into strips (approx. 1 cm / 1/4" wide)
1 tbsp dark soy sauce
1/2 tsp salt
freshly ground pepper
6 sheets frozen filo pastry (approx. 30 x 44 cm / 11 3/4 x 17 1/4" each), defrosted
50 g / 2 oz LURPAK Slightly Salted Butter - melted
200 g / 7 oz coarsely grated hard cheese, e.g. Cheddar
1/2 tsp salt
Decoration: Sesame seeds.
Accompaniments: 520 g / 1 lb mixed salad of carrots, green peas and chinese cabbage - and dark soy sauce.
Baking time: Approx. 25 min. at 200ºC / 400ºF / Gas Mark 6.
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Instructions
Rinse the dried mushrooms. Add boiling water and allow to soak at least 30 min. Drain the mushrooms well. Remove stalks if necessary and cut the mushrooms into smaller pieces.
Fry the butter in a deep frying pan until golden brown. Lightly fry chicken pieces on both sides until they have changed colour. Remove from the frying pan and allow to rest. Put Chinese cabbage and mushrooms in the pan. Fry at high heat stirring continuously for approx. 1/2 min. Add soy sauce, salt and pepper. Season. Pour the mixture into a bowl and allow to cool a little.
Cover the filo pastry sheets with a damp cloth. Place the 6 filo pastry sheets in layers on a piece of baking paper, and brush between each layer with a thin layer of butter. Fold approx. 3/4 of the cheese into the mushroom mixture and distribute it on the filo pastry, approx. 3 cm / 3/4" from the edge. Divide the chicken pieces on top. Sprinkle with salt and the rest of the cheese.
First fold in the short sides, then roll up the filo pastry around the filling from the wide side. Place the filo pastry roll with the joint downwards. Transfer the roll to a baking tray with the help of the baking paper. Brush with butter and sprinkle with sesame seeds. Bake in the center of the oven until golden brown and crisp. Allow the roll to rest for approx. 2 min. before serving.
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