Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  vegetable oil -- see note 1
  1             medium  onion -- peeled, chopped
  2               cups  cooked chicken -- diced
  1                cup  frozen peas -- defrosted
                        OR fresh peas
     1/2           cup  chopped parsley
                        salt -- to taste
                        freshly ground black pepper -- to taste
     1/2         pound  phyllo dough -- fresh
                        OR frozen and defrosted phyllo dough
                        OR strudel leaves

Preparation:

1. Preheat oven to 375 F. In medium skillet, heat 1 tablespoon oil over medium heat. Add onion; saute 5 minutes, stirring often. Stir in chicken, peas, parsley, and salt and pepper to taste; cook 3 minutes longer. Remove from heat. 2. Stack phyllo sheets on oiled work surface; cut crosswise in half. Remove 1 piece of phyllo at a time; cover unused sheets with damp towel. 3. On each half sheet of phyllo, spread 1 tablespoon chicken mixture across narrow end closest to you. Roll phyllo over to cover chicken, then fold sides of phyllo in to meet at centre. Continue rolling phyllo up over chicken, jelly roll style, to form a cylinder. 4. Brush burags all over with oil, using about 1/2 teaspoon per side. Arrange on cookie sheet and bake 15 minutes, until golden. Serve warm. To fry burags, heat remaining 3 tablespoons oil in large skillet over medium-heat. Add burags and fry about 3 minutes, or until golden, turning several times during cooking.

Nutritional Information:

452 Calories (kcal); 20g Total Fat; (54% calories from fat); 28g Protein; 10g Carbohydrate; 60mg Cholesterol; 373mg Sodium