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Ingredients
- 1 barbecued chicken
- 12 sheets filo pastry
- ¼ cup oil
- 1 large avocado, sliced
- 2 small tomatoes, sliced
- 1 cup grated cheddar cheese
- 3 spring onions, finely sliced
- 30 g butter, melted
Method
1. Preheat oven to moderately hot 210°C (190°C gas). Brush baking tray with oil. Remove meat from barbecued chicken, including skin. Shred meat, discard carcass.
2. Lay one sheet of filo on work surface, short edge to front, brush lightly with oil. Top with second sheet. Place one sixth of chicken in oblong pile about 10 cm in from end and 5 cm in from sides. Lay slices of avocado and tomato on top, sprinkle with cheese and onions.
3. Fold end of pastry over filling, tuck in sides and roll up to form a parcel. Brush with butter. Repeat with remaining ingredients. Bake 20 minutes. Serve.
