Commando Cookery

Tonight, I surveyed my food options. Some chicken mince, some filo pastry (spanakopita, mmm...), assorted vegetables and some bacon - this looks likes a good time to experiment with chicken filo thingies. My literature search found a whole bunch of recipes, none of which exactly suited the ingredients and patience I had to hand. (Seriously, refrigerating a food processor? I don't even have a food processor.) Sometimes, you just gotta experiment.

What I ended up doing was:
Fry a chopped up onion and the chicken mince.
Add some fresh thyme to the mixture and put aside. (1)
Fry some sliced leek for a bit, add sliced mushrooms and fry until the mushrooms have shrunk. Mix with the chicken.
Cut filo sheets in half, lay down a square and paint with melted butter. Lay down another square and repeat until the stack is five thick.
Pile some chicken stuff on the pastry and wrap it up. (Some of the recipes I used as references suggested sesame seeds, but such I have not in my house.)
Cook at 180 degrees Celcius for a while. (Yes, I know that's vague time. Reference recipes suggested 20 minutes, but in our toaster oven the pastry was definitely cooked at 10. Use your judgement, like.)

The quite tasty results:



(1) Yes, I, cooking noob have a herb garden, a very small one. It started out because I wanted to compost food waste, needed somewhere to bury said pickled remains, and felt guilty about the bare patch of dirt staring at me whenever I walked out the door. So far, all three plants are doing well (now I say "Not dead yet!" whenever I walk past, which is far more hopeful) and I have plans to put in some catnip when the next batch of compost does its thing. I always seem to do things in the wrong order - I suspect that most people would start out wanting a herb garden and going from there, rather than ending up with one and trying to think up things to do with it.