Impress your guests with these starters using Athens® or Apollo fillo dough.
THAI CHICKEN PHYLLO TARTLETS
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.