Bite size delights you can indulge in without overindulging
Ingredients
4 filo pastry sheets
40g butter, melted
1 tblsp olive oil
1 small brown onion, thinly sliced
1/2 tsp ground allspice
1 garlic clove, crushed
Grated zest and juice of 1/2 large orange
300g Lilydale Free Range Chicken breast fillets, cut into 1cm pieces
2 tblsp chopped flat-leaf parsley
1/4 cup creme fraiche
Extra grated orange zest
Extra 8 flat-leaf parsley leaves
Method
Preheat oven to 180°C (160°C fan-forced). Grease 8 holes of a 12-hole, 1/3 cup capacity muffin pan. Place 1 sheet filo on a flat surface. Brush with butter. Cut crossways to form two squares. Fold each square in half and then in half again. Place in prepared holes; brush with more butter. Repeat with remaining sheets and butter. Bake for 12 minutes or until golden. Stand in pan for 2 minutes
Meanwhile, heat oil in a large frying pan on medium-high heat. Add onion; cook, stirring for 5 minutes or until just softened. Add chicken; cook for 3 minutes or until browned. Add allspice and garlic; cook for 30 seconds or until fragrant. Add orange zest and juice; cook for 2 minutes or until chicken is cooked though and liquid has almost evaporated. Stir in parsley
Transfer filo cups to a serving platter. Fill with chicken mixture. Top with creme fraiche, extra orange zest and parsley
