Denise says:
These are really mouth-watering little filo cups filled with an oriental chicken mixture. They are delightful canapés that will certainly impress your guests. The pastry is brushed with both Rakusens Tomar margarine and egg yolk to give it a golden colour and crispy texture. As they only use 1 breast of chicken, they are a delicious economical creation. You can prepare the filo tarts and the filling in advance but only fill them when ready to serve otherwise they will go soggy.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes :15
Ingredients:
3 sheets Filo pastry2 tablespoons Rakusens Tomar margarine melted
2 egg yolks beaten
For the Filling
1 boneless, skinless chicken breast Cut into very small pieces
2 tablespoons sesame oil
1 tablespoon soy sauce
3 spring onions Trimmed and finely chopped
1 clove of garlic Peeled and crushed
1 teaspoon ground coriander
1 teaspoon honey
1 bunch of coriander leaves
2 tablespoons toasted sesame seeds
Soya Sauce – for dipping
Method
To Make the Filo Tarts1)Pre-heat the oven to 2000C (4000F/gas mark 6).
2)Using a 5cm round cutter cut the filo into circles.
3)Mix the Rakusens Tomar margarine with the beaten egg yolks.
4)Brush each circle with the egg mixture and sit it in an oiled mini canapé tin (the circles should be the same size as the tin). You will need 3 circle layers per cup.
5)Bake in the oven for about 10 minutes until golden brown.
For the Filling
1)Heat the sesame oil in a small frying pan or wok.
2)Add all the filling ingredients and stir fry for 5 minutes until the chicken is cooked
To serve the stylish way: Fill the warmed tarts with the hot chicken. Arrange in rows on a colourful plate – black is good! Garnish with sprigs of fresh coriander leaves and toasted sesame seeds. Serve with a small dish of soya sauce.