These are crispy and light and so tasty!
1 box of phyllo pastry (I use store bought), 100g melted butter, 1 roast chicken (I use store bought), 400g mushrooms, 1 teaspoon crushed garlic, green chilli (optional), 50g butter, 50g flour, 500ml milk, salt, pepper, thyme.
Allow the phyllo pastry to thaw out. Take all the chicken off the bone and chop into small pieces. Slice the mushrooms and fry them in some olive oil. Add the garlic and green chilli. Add salt and pepper to taste. Add the cooked mushrooms to the cooked chopped chicken and set aside. Make a white sauce by melting the butter, then adding the flour to cook for a minute. Add the milk and whisk until the sauce thickens. Add some thyme, salt and pepper to taste. Add the sauce to the chicken mixture and stir through. Leave aside until completely cold. To assemble the pies, lay one sheet of pastry on a board. Brush with the melted butter, then lay another sheet over the first. Brush the top sheet with melted butter. Cut the pastry into 4 or 6 strips according to the size of pie you prefer. Place some filling on the bottom of one strip and fold over to make a triangle shape. Continue folding over until you reach the end of the strip. Seal the end with butter and brush the top of the pie with butter. I like to sprinkle the top with crushed black pepper but you could use sesame seeds, crushed salt, or whatever you like. Place on a greased baking sheet and bake at 180degrees Celsius until browned on top. Serve with a sauce of your choice. My choice these days is sriracha! These pies freeze extremely well. I pack them in a container and they're ready to bake at any time. Bake them straight from frozen. Enjoy! P.S. Cover the pastry with a damp cloth while working with it to prevent it drying out.