• Place chicken in a pot and cover with 2 cups water (add more water if chicken is not covered) bring to the boil and simmer for 20 minutes or until chicken is cooked.

Creamy chicken sauce

• Dice onion and garlic and add to frying pan with the 2 tablespoons of butter, cook on a low heat with out brown for 5-10 minutes.
• Add flour to the onion mix and cook for 1-minute stirring continuously.
• Add 1 ½ cups of the warm liquid that the chicken was cooked into your pan slowly a bit at a time stirring as you go.
• Shred the cooked chicken and add to pan along with the sour cream and cheese.
• Add the milk (you may need more or less milk depending on how thick or thin your mix is.
• Cook for 5 more-minute stirring regularly.
• Season with salt and pepper.
• Let the creamy chicken mix cool down before making the filo parcel.

Putting filo parcels together

• Melt 50g of butter in a small bowl.
• Lay out your filo pastry under a tea towel.
• Brush one sheet with butter then place a second one on top add ½ tablespoon of cream cheese to the centre top of the sheet then add diced apricots, next add 2-3 large tablespoon of the chicken mix.
• Fold in the pastry side and brush with butter then roll up, brushing with butter every time you roll.
• Brush top with butter and sprinkle with sesame seeds.
• Bake in a preheated 180°c oven for 20 minutes or until crisp and golden