Crispy Curry Chicken Rolls

Steps

1. Shred chicken and measure. Finely dice onion. Heat oil in a large frying pan over medium heat. Add onion and saute for 3 minutes. Add curry paste and stir constantly for 2 minutes. Add water and boil gently, uncovered and stirring often, until about a quarter cup (60 mL) of liquid remains.

2. Add chicken and potatoes. Stir constantly, gently mashing potatoes, for about 3 minutes so potatoes and chicken pick up the curry flavour and the liquid is absorbed. Refrigerate until cooled to room temperature or up to 2 days. Cover if leaving more than a couple of hours.

3. When ready to make and bake rolls, preheat oven to 375°F (190°C). Melt butter. Lay 1 phyllo sheet on work surface with the long end closest to you. Cover remaining phyllo with a damp tea towel to keep from drying out. Lightly brush the one phyllo sheet with butter. Spreading with your finger can be helpful. Top with another phyllo sheet lining up the corners, then butter. Repeat with a final sheet and butter.

4. Cut sheets vertically into three 5 inch (12.5 cm) wide strips. Discard the leftover thin strip. Mound a scant 3 tablespoons (45 mL) filling an inch (2.5 cm) from bottom of one strip. Pat filling into a log shape, leaving a ½ inch (1 cm) phyllo border on both sides. Fold in both long sides of the phyllo strip, about ½ inch (1 cm) in width. Lightly brush folded sides with butter. Fold bottom edge of phyllo over filling, then roll up. Brush roll with butter and place seam side down on baking sheet. Repeat making a total of 12 rolls. Bake until golden, 13 to 15 minutes. Serve warm.