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This filling is delicious! However, I found working with the phyllo dough to be extremely frustrating and we weren't crazy about the finish, so I made them a second time with puff pastry like a turnover, which was far easier to work with and better liked as a finished product by my family. I was thrilled to find this recipe, as it reminded me of a pastry I had at a French bakery in London! Thanks for a yummy recipe!

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mangomom August 15, 2009
Chicken and Leek Pastries