Chicken and Apricot in Filo Pastry

Boneless chicken breasts (cut into cubes)
1 tin of apricots (cut up)
Camembert (cut up)
Filo pastry
Butter (melted) (or butter spray)

Partly cook chicken in microwave then allow to cool.
Brush pastry with melted butter (or spray with butter spray)
and layer with another sheet of pastry.

Place some chicken, apricot and camembertin the centre of
the pastry, then fold edges over filling then tuck top and bottom
edges underneath.

Brush the top of the parcels with butter (or spraty with butter spray).

Repeat with the rest of the parcels.

Bake several parcels on baking paper-lined (or greased) oven tray
until slightly browned.