Phyllo pastry makes ideal cups for appetizers. Its crispness is a delightful texture contrast to the soft fillings.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Garnish:
Salad:
Method
Place 1 sheet of the phyllo on work surface; brush lightly with butter. Top with remaining sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares. Press each, greased side down, into mini-muffin or tart tins.Bake in 400?F (200?C) oven until cups are crisp and golden, 3 to 4 minutes. Let cool in pan on rack. (Make-ahead: Freeze in single layer in airtight container for up to 1 month; recrisp in 350?F/180?C oven for 3 minutes.)
Salad: In bowl, stir together chicken, celery, green onion, mayonnaise, lemon juice, curry paste, salt and pepper. Spoon by rounded 1 tsp (5 mL) into prepared cups.
Garnish: Top each cup with tsp (1 mL) of the chutney.
Nutritional facts Per piece: about
- Sodium 78 mg
- Protein 2 g
- Calories 42.0
- Total fat 3 g
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
