3 sheets filo pastry melted butter for brushing For the filling: 1oz/25g butter 1oz/25g flour 1/2pt/300ml milk salt and freshly ground black pepper 1 Tbs. oil 1/2 onion, peeled and finely chopped 6oz/175g chicken supreme, chopped small 4oz/100g button mushrooms, wiped and sliced 1 Tbs. fresh tarragon, finely chopped flat parsley for decoration
Instructions
1) Using 3 sheets filo pastry, cut 12 rounds out of each with a plain cutter. Paint the tartlet molds of a nonstick tartlet tin with melted cutter. Place one round of filo in each mold. Paint with butter. Repeat with remaining pastry rounds and butter.
2) Next make the bechamel. Heat butter in a pan and stir in flour. Cook 1 minute. Remove from heat and gradually add a little milk. Return to heat and cook over gentle heat, stirring until thickened, adding the rest of the milk as you go. Season with salt and freshly ground black pepper. Cover with grease proof to stop a skin forming.
3) Heat oil in a pan and fry onion soft but not brown. Add chicken to the pan and cook for about 2 minutes. Add mushrooms and tarragon to the mix and continue cooking over medium heat until chicken is cooked.
4) Add to bechamel and reheat. Spoon into filo tartlets and serve warm decorated with a sprig of flat parsley.
