Ingredients:

(Makes 24)

• 4 cups steamed chicken – finely chopped

• ¾ cup celery – finely chopped

• ¾ cup spring onions – finely chopped

• ½ cup mayonnaise

• ½ cup sour cream

• Salt and pepper to taste

Filo pastry cups:

• Filo pastry

• ½-1 cup butter – melted

Method:

In a medium-sized bowl, mix the chicken, celery, spring onions, mayonnaise, sour cream, salt, and pepper together.

Cover and place in the refrigerator.

Preheat the oven to 150°C (300°F).

Remove the filo pastry sheets from the pack and lay flat on a clean kitchen counter. 

Paint half the sheet with melted butter, then fold the sheet in half. Paint the top with melted butter.

Layer the second sheet over the first.

Paint half the sheet with melted butter.

Fold the second sheet in half to cover the first sheet.

The result is a four layer filo pastry blanket with melted butter between each sheet.

Using a 50mm (2in) square cookie cutter, cut out 48 filo pastry squares.

Place one square over the muffin tray hole.

Paint a second square with melted butter.

Place the second square at a 45° angle, with butter-side down, on top of the first. 

Gently mould the squares into the mini muffin tray.

(For a nice effect, leave the edges to protrude).

Blind bake with baking beads for 8 minutes, or until the cups are golden brown.

Set aside to cool.

Using a teaspoon, spoon the chicken mixture into each pastry cup.

Serve cool.