1 package phyllo dough
2 cups cooked and shredded chicken
2 cups cooked peas

Liquid mixture:

1 egg
½ cup whole milk
1/3 cup oil


Thaw phyllo dough for 30 minutes. Beat egg, milk, oil well and set aside. Preheat the oven to 350 F. Combine shredded chicken and peas in a bowl. Add salt and pepper to taste.

Grab 3 pastry sheets and brush each layer with milk mixture. Put some filling in short side of rectangle pastry sheet. Fold long sides inside wrap and roll it till end. Place that on a greased baking sheet. Get new 3 set of pastry sheets and brush every single one before put them on top of each other.

Place 2 tbsp chicken filling and fold long sides inside again. Roll and place baking sheet. Repeat the process for remaining sheets. Place them on a baking sheet and brush their top with milk mixture as well. Sprinkle some sesame seeds and black sesame seeds. Bake it 30-35 minutes.