Chicken and Mushroom Rolls

A friend had a barbeque yesterday – a beer-brewing barbeque! – so of course I brought a little something along. It was a little ill-advised to bring something that has to bake in the oven when it’s a million degrees outside, but these are pretty tasty little morsels no matter what. Although I think I’d have preferred using puff pastry rather than phyllo; I never have very good luck with phyllo and this time was no exception. Some of the rolls fell apart a bit when I cut them, and the ends would have burned if I’d left the rolls in the oven long enough for the middle to get crispy. I also think I just need more counter space to really use it properly; the first couple of rolls I just used the baking sheet to prepare them on, but as there was less and less room, I wound up having to hold the phyllo in my hand while I brushed it with olive oil, and that made it even more fragile… yeah. Puff pastry would’ve been the way to go.

The recipe came from Womenz Mag, which I believe is a Pakistani magazine.

Chicken and Mushroom Rolls

Ingredients
2 tsp olive oil
1 pint container of button mushrooms, sliced into bite-sized bits
1 onion, diced
1 lb boneless-skinless chicken thighs, cut into bite-sized pieces
2 tsp mustard
2 tbsp flour
3/4 cup milk
1 package phyllo pastry
more olive oil, for brushing
sesame seeds

Method
Heat the oil in a large pan over medium heat.
Saute the mushrooms for 8 minutes or until golden on both sides.
Remove the mushrooms from the pan.
Add the onion to the pan and saute for 5 minutes.
Take out the onion as well (put it with the mushrooms, why not?).
Pop the chicken in now and cook it for 5 minutes, turning it so all sides get golden – and don’t worry, it’s going in the oven later, so it doesn’t need to be all the way cooked through yet.
Stir the mushrooms and onion, and also the mustard, back into the pan.
Sprinkle this mixture with the flour and stir to coat.
Stir in the milk.
Allow to boil for 1 minute.
Remove from the heat to let it cool a bit; it’s probably better to be cooled more rather than less.
Preheat the oven to 400.
Now it’s phyllo time. I like to use two sheets per roll, but who knows, maybe I should’ve used more. Brush each sheet you’re going to use with olive oil and use that to glue together however many sheets per roll you’re going to use. Also brush the top layer that you’re going to put the filling on.
Take a heaping 1/4 cup scoop of filling and spread it along the short end of the phyllo.
Roll up the phyllo from the short side, tucking in the ends as you go.
Brush a little olive oil to seal it up.
Brush the tops of the rolls with olive oil as well and sprinkle with sesame seeds.
Bake on a lined baking sheet for 20 minutes or until golden brown.
Take them out and let them cool a bit before slicing into bite-sized pieces.

I know these are good even though I had a pastry failure, because every bit of spilt filling, er, found itself a good home. And speaking of spilt filling, it might be a decent idea to put a rack from a roasting pan on your baking sheet to put the rolls on, so that when they leak – and that’s when, and not if – they don’t get the bottoms of the rolls all soggy.

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One Response to Chicken and Mushroom Rolls

  1. Simply Life says:

    oooh- these look great!

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