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THAI CHICKEN PHYLLO TARTLETS Ingredients
2 tablespoons butter
2 tablespoons olive oil
20 sheets Athens® Fillo Dough (9”x14”), thawed
2 tablespoons peanut oil
8 ounces boneless, skinless chicken breasts, ½-inch dice
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1/2 cup snow peas, chopped
1/2 cup packaged coleslaw mix
1/4 cup scallions, finely sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup duck sauce (or plum sauce) In a small saucepan, melt butter with olive oil over medium heat. Lightly brush 3” tart pans with butter-oil mixture. Layer 5
phyllo sheets, brushing each with the butter-oil mixture. Cut four, 4-inch circles from phyllo stack. Place phyllo circles in the buttered pan. Carefully
push phyllo into pan, pressing firmly against bottom and sides. Repeat process 3 times to make 16 shells.
Bake empty phyllo shells in preheated 350ºF oven for 8 to 10 minutes or until golden brown.
Cool for 5 minutes. Remove shells from pans.
In a large wok or skillet, heat 2 tablespoons peanut oil until it smokes. Add chicken and cook, stirring continuously for about 3
minutes. Add the ginger, garlic, snow peas, coleslaw mix, scallions, and crushed red pepper to the wok. Cook for another 3 minutes, or until
the chicken is fully cooked and the vegetables are tender. Add the duck sauce and toss to coat. Remove from heat and set aside.
Spoon about 2 tablespoons of filling into each shell. Serve immediately.
Yield: 16 tartlets
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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