100g shitake mushrooms, stems discarded and caps thinly sliced
1 clove garlic, crushed
400g chicken thigh fillets, cut into 1 1/2cm pieces
2 tablespoons flour
250g PHILADELPHIA Block Cream Cheese, chopped and softened
Finely grated rind 1 lemon
Salt and freshly ground black pepper, to taste
1/3 cup shredded Parmesan cheese, extra
Snipped chives, for garnishing
Method
MAKE a stack with 4 sheets of filo, brushing each layer with butter and sprinkling with a little cheese. Cut each stack into 6 squares. Repeat process with remaining filo. Gently press pastry squares into 24 x 1/3 cup capacity greased muffin pans. Gently pleat and fold in the pastry to form a collar around each
BAKE in a moderate oven 180°C for 10-15 minutes or until crisp and golden. Cool for 10 minutes on a wire rack before turning out to cool completely. Store in an airtight container until required
HEAT the oil in a large saucepan and cook the onion for 3-4 minutes or until softened. Add the mushrooms and garlic and cook for 5 minutes before adding the chicken and cooking for 10-15 minutes or until chicken is cooked through
STIR in the flour and cook for 1 minute. Add the PHILLY, lemon and seasonings and stir until combined (at this stage the filling may be stored in the refrigerator until required)
SPOON the chicken mixture into each pastry case and sprinkle with extra cheese. Bake in a moderate oven 180°C for 10-15 minutes or until heated through. Serve immediately, sprinkled with chives
