I used to make these chicken and sweet corn filos for large functions at some of the function centers I had worked at. This is a good recipe to make a number of filos and freeze them. When you desire a filo, just pull the chicken filo out of the freezer and defrost, bake and eat.

Heat a small cooking pot with the vegetable oil. Slice the onion and garlic and fry the onion and garlic for 3 minutes on a high heat. Slice the chicken into thin strips then add the chicken into the pot with the onion and the garlic. Fry the chicken for 3 minutes then take the cooked corn off the cob and add into the chicken mix. Add the milk and chopped tarragon and bring to the boil. Turn the heat down until the chicken mix simmers, and then simmer for 10 minutes. Mix the soft butter with the flour. Whisk in the butter and flour mixture then simmers for 2 more minutes. Season with the cracked pepper and sea salt then take the chicken mix off the heat and cool down.

Place one sheet of filo pastry onto a flat surface then, using a pastry brush, spread some of the melted butter over the surface of the pastry. Do this five times using five pieces of pastry, placing each piece of pastry on top of each other. When you have five pieces of buttered pastry ready, spoon some of the chicken and sweet corn onto the pastry. Place the chicken and corn mix in the middle of the pastry, then fold two sides over. Butter the pastry then ford the other two sides over. Turn your chicken filo over so then fold is on the under side. Brush the top of your chicken and corn filo and using a tea strainer, dust half the top of the filo with paprika.

Place the chicken and corn filo onto a greased baking tray and bake in the oven on 360F for 12 minutes.

20 sheets of filo pastry

1 pound melted butter

2 pounds of chicken thigh meat

2 cloves fresh garlic

2 cobs of corn, boiled

1 white onion

¼ teaspoon cracked pepper

Sea salt

½ teaspoon chopped tarragon

4 cups milk

3 ounces butter

3 ounces flour

½ cup grated cheddar cheese

1 teaspoon paprika

1 tablespoon vegetable oil

Time to make 1 hr Serves 4