Chicken and leek triangles

Ingredients

• 300g chicken mince
• 1 leek, thinly sliced
• 1 bacon, finely chopped
• 1 teaspoon garlic minced
• 1/4 cup cream
• 1/4 cup white wine
• 1/4 cup parmesan cheese
• 12 sheets filo pastry
• melted butter or vegetable oil for brushing
• (makes 24 triangles)

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Preparation

• Heat oil in pan, cook the chicken until brown then add the leek, bacon and garlic. Stir for a few minutes until the leek is soft. Add the wine, cream and seasoned with salt and pepper. Remove from the heat, stir in the parmesan cheese. Let cool.
  Lay the pastry onto the bench top, cut it into 4 strips lengthways. Take 2 strips and cover the rest while folding the triangles.
  Brush the bottom strip with butter and cover it with another strip. Place 1 tablespoon of the chicken mixture at the end of the strip. Fold the end diagonally over the fillings, then continue folding to the end of the strip to from a triangle. Brush it with more butter. Repeat the process for the rest of the pastry.
  Bake the triangles in an 180c preheated oven for about 25 minutes or until browned.

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