This recipe is a great way to get into phyllo dough as it is fairly simple. The filling has a great range of flavours and texture and the goat cheese offers a perfect tartness to balance the sweetness of the molasses.
Cut the chicken into 1 inch cubes.
Preheat a large fry pan on medium heat. Add some oil and then the chicken. Sauté until the chicken is lightly browned on all sides.
Add the apple, onion, cayenne, coriander and garam masala and sauté for 5 minutes more stirring regularly.
Add the molasses, tomato and pecans. Season to your liking with salt and pepper and sauté for a minute or 2 until the mix has a nice consistency. Remove from the pan and set aside to cool.
Preheat oven to 400° F.
Unroll the phyllo sheets. Working quickly but gently, lay the first sheet out on your designated work space. Brush the whole sheet with a little melted butter and then carefully place the next sheet on top. Brush with butter again and then put the third sheet on top.
Now we are ready for the filling. Stir the goat cheese into the filling and then place about half of the mixture into the centre of the buttered phyllo making a nice rectangular shape. Leave about 1 ½ inches on both ends so you can fold it up after.
Now roll the side facing you up and then brush with butter. Roll the far side up on top of the buttered side and press down a little so that it sticks.
Butter both ends and then fold them up as well.
Flip the phyllo and transfer to a baking sheet, placing the folds on the bottom. Carefully make a couple of slits in the top of the dough and then lightly brush all exposed surfaces with butter.
Repeat the process making a second tart and then bake in the oven for about 20 minutes or until the dough is a nice golden colour.
Make this a vegetarian dish by replacing the chicken with 3 cups of cubed eggplant and then follow as per normal.