Savory filo pastry

Name: savory filo pastry
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 4 sticking potato great; 1 shallot; 150 g fried chicken fillet sandwich; 2 el traditional olive oil; 3 tl curry powder; 150 g frozen garden peas; 12 slice frozen filo pastry; 2 medium sized egg; 2 liter frying oil

Snacks of filo pastry filled with potatoes, chicken fillet, shallot, garden peas and curry.

Ingredients

Directions

Heat the frying fat to 175 ° C.
Cut the potatoes into cubes.
Boil the potato cubes in a bottom of water with salt in 5 minutes until done and then let the cubes drain in a colander.
Slice the shallot fine.
Cut the fried chicken fillet into thin strips.
Heat the oil in a frying pan and fry the shallot in it.
Stir in the curry and add the potato cubes, the garden peas and the chicken fillet.
Fry for 2-3 minutes on medium heat, and season with (freshly ground) salt and pepper.
Brush a sheet of filo dough with egg and fold it in half with the affected side inwards.
Spoon 1 tbsp of the potato-chicken mixture in the corner of the folded sheet and brush the dough around it with egg.
Fold the sheet double over the filling and brush again with egg. Fold the dough at an angle double to a triangle. Continue until the filo pastry is empty.
Fry the flap per 2 to 3 pieces in 5 min. Golden brown.