Chicken Vegetable Filo Pastry

• 7/8 cup cheese Mozarella, shredded
• 12 sheets filo pastry
• 4 1/4 tablespoons melted butter
• 1 ounce chicken pieces minced
• 15/16 cup mixed vegetables broccoli, asparagus, snow peas
• 1/4 capsicum cut into small cubes
• 1 teaspoon sesame oil
• 1/2 teaspoon light soy sauce
• 1 tablespoon soy sauce thick
• 1 dash pepper powder
• 2 cloves garlic chopped
• 1 teaspoon cornflour mixed with 1 tbsp water
• 1 teaspoon sesame oil
• 1 teaspoon cooking oil

1. Heat 1 tsp sesame oil with 1 tsp cooking oil. Saute chopped garlic until fragrant. Add minced chicken and saute until chicken is cooked.
2. Mix in cube capsicum- you can use any colour capsicum of your choice. Add in the sauces. Since its already cooked, add it in the last moment and give a stir.
3. Thicken the dish with cornflour mixture. Sprinkle the pepper powder. Leave the filling to cool.
4. Cover the filo pastry sheets with a slightly damp tea towel. You will need 100 pieces of 8cm squares and 20 pieces of 7cm squares overall. For each tart you will need 2 smaller squares and 5 bigger squares.
5. Grease 12 hole patty tins with melted butter.Work with the smaller squares (7cm) first to make the tart bases.
6. Butter two small squares and place in the patty tin. Butter each square and put on top of another square. Use 5 larger squares (8cm) and arrange the squares as an 6 or 8 pointed star. Continue until all cases are filled.
7. Place a tsp full of filling in the center. Top with cheese. Butter slightly the edges of the tarts. Repeat the same with all the other tarts.
8. Bake for 12mins in 180C preheated oven or until crisp and golden.

cheese mozarella, pastry, butter, chicken, mixed vegetables broccoli, cubes, sesame oil, soy sauce, soy sauce, pepper powder, garlic, cornflour mixed, sesame oil, cooking oil

Taken from www.yummly.com/recipe/Chicken-Vegetable-Filo-Pastry-1651449 (may not work)