Chicken Vegetable Filo Pastry

Photo: Sudha

Ingredients

100 grams Mozarella cheese, shredded

12 sheets of filo pastry

60 grams melted butter

Filling:

30 grams chicken pieces, minced

150 grams mixed vegetables (broccoli, asparagus, snow peas)

1/4 of a capsicum, cut into small cubes

1 teaspoon sesame oil

1/2 teaspoon light soy sauce

1 tablespoon thick soy sauce

A dash of pepper powder

2 cloves garlic (chopped)

1 teaspoon cornflour mixed with 1 tbsp water

1 teaspoon sesame oil

1 teaspoon cooking oil

Preparation

Heat 1 tsp sesame oil with 1 tsp cooking oil. Saute chopped garlic until fragrant. Add minced chicken and saute until chicken is cooked.

Mix in cube capsicum- you can use any colour capsicum of your choice. Add in the sauces. Since its already cooked, add it in the last moment and give a stir.

Thicken the dish with cornflour mixture. Sprinkle the pepper powder. Leave the filling to cool.

Cover the filo pastry sheets with a slightly damp tea towel. You will need 100 pieces of 8cm squares and 20 pieces of 7cm squares overall. For each tart you will need 2 smaller squares and 5 bigger squares.

Grease 12 hole patty tins with melted butter.Work with the smaller squares (7cm) first to make the tart bases.

Butter two small squares and place in the patty tin. Butter each square and put on top of another square. Use 5 larger squares (8cm) and arrange the squares as an 6 or 8 pointed star. Continue until all cases are filled.

Place a tsp full of filling in the center. Top with cheese. Butter slightly the edges of the tarts. Repeat the same with all the other tarts.

Bake for 12mins in 180C preheated oven or until crisp and golden.