GR
ENBrake the chocolate in small pieces and putt in a bowl with the butter. Put the bowl in a pot with boiling water (Bain-Marie) and melt.
Cut the sausages in half lengthwise. Cut the peppers into strips.
Dilute in the cold milk the flour, corn flour and egg yolks and mix well.
Combine the chicken skewers with all the ingredients in a bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
In a bowl, combine flour, salt, egg and water until you get a smooth pastry butter. Add a bit of olive oil so that it doesn’t stick to your hands. In another bowl, grate the cheeses. Mince the spearmint, combine with cheese and add pepper to taste. Divide the pastry so that each piece gives you a 15 cm phyllo about 2-3 mm thickness. Place the filling in half the phyllo and fold so that you get a half moon shape. Use a fork to “lock” the phyllo together and give a nice pattern.