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Source: The Star Of Texas Cookbook

Curried Chicken Triangles
A great appitizer with chicken!
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Serves: varies
Prep Time: 10 minutes
Cook Time: 20 minutes
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1/4 cup onions, minced
1/4 cup fresh mushrooms, minced
1 1/2 cups unsalted butter
2 cups cooked chicken, finely minced
1/2 cup chopped pecans
2 tablespoons chopped parsley
1 tablespoon dried tarragon, crumbled
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon curry powder
1 cup Bechamel sauce, thick
1 box phyllo pastry, defrosted according to directions

Preheat oven to 375 degrees F. saute onions and
mushrooms in 2 tablespoons of the butter until
moisture has evaporated. In a large bowl, combine
remaining ingredients except phyllo and butter.
Add onions and mushroms and mix thoroughly. If
filling seems too dry, add some cream. Melt
remaining butter. Unwrap phyllo dough and work
quickly. Cut 8 dough leaves lengthwise into 6
strips (2 1/2 x 18 inches). Cover strips with a
damp towel and work with one at a time. brush
first strip with melted butter. Place a spoonful
of filling at one end. Fold corner over to form a
triangle. Continue folding triangles as you would
fold a flag. When strip is folded, brush lightly
with melted butter to seal the ends. Place on a
cookie sheet and brush with melted butter. Repeat
with remaining strips. Bake for 20 minutes or
until golden brown. These can be frozen before
baking. Brush with melted butter before freezing.
Remove from freezer and bake for about 30 minutes
or until done. This can also be made into one
large strudel and served

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