Little Chicken Pies

• 1 tbsp olive oil
• 2 None onions, thinly sliced
• 1 clove garlic, crushed
• 2 tsp brown sugar
• 1 tsp finely grated fresh root ginger
• 1/4 tsp ground cinnamon
• 1/2 None rotisserie or roast chicken, skin removed, flesh shredded
• 2 tbsp chopped fresh cilantro
• 9 sheets phyllo dough
• 6 tbsp (3/4 stick) butter, melted
• 2 tsp sesame seeds

1. Preheat the oven to 375u0b0F. Line a large baking pan with parchment paper.
2. Heat oil in a medium nonstick skillet on medium heat. Cook onions for 10-15 mins, stirring occasionally, until deep golden brown. Stir in garlic, sugar, ginger and cinnamon. Cook, stirring, for 1 min. Transfer to a large bowl and allow to cool. Stir in chicken and cilantro.
3. Brush 3 sheets phyllo generously with butter and stack in a neat pile. Using a 5-inch cutter, cut 6 rounds from the stacked phyllo sheets. Repeat twice with remaining phyllo and butter.
4. Divide one-third of chicken mixture among 3 phyllo rounds and top with another 3 rounds. Scrunch the edges together to seal. Arrange on prepared pan. Brush with butter and sprinkle with sesame seeds. Repeat with remaining phyllo and filling.
5. Bake for 10-15 mins, until golden brown. Serve warm.

olive oil, onions, clove garlic, brown sugar, fresh root ginger, ground cinnamon, rotisserie, fresh cilantro, butter, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/33327 (may not work)