I call these parcels, but really they are little tartletts. You can do then as little parcels, but I find that the delicate flavours here work better if you bake little tart "cases" and then fill the cooled cases with the chicken mixture. You can also buy individual tart cases, but the problem with doing that is that it is nigh on impossible to find a low fat mini tart case.
12 oz poached chicken shredded 1 Clove garlic minced 1 cup coriander, finely chopped 1 small red chili deseeded and chopped 1 tablespoon fish sauce 1/4 cup lime juice 1/2 cup of good quality low fat mayonnaise 2 Teaspoons palm sugar (or brown sugar) Pinch of salt 5 sheets of fillo pastry Cooking spray
Method
Blend the garlic, coriander, chili and sugar in a food processor until very finely chopped. Add the lime juice, zest and the fish sauce. Gradually add the mayonnaise with the blender running. Add the shredded chicken and refrigerate for at least two hours.
Heat the over to 350 degrees F. Cut a fillo pastry sheet into four squares (keep a moist cloth over the remaining sheets). Spray with cooking spray and fold each corner in so that the point s all meet in the corner. (if you have ever seen any paper folding done you should know what I mean). Then roll the edges slightly so that you have formed a little tart shell. Repeat with the remaining squares and the remaining sheets of fillo. Spray the shells with a little more cooking spray and bake until golden (you can also sprinkle with a little Thai spice mix, if you like). Remove the shells from the oven and leave to cool.
Drain the chicken mixture and divide between the tart shells, serve immediately.
Below information is per individual item.
Calories
Fat
Sodium
Carbs
Fiber
Protein
40
0.7 g
178.8 mg
3.9 g
0.2 g
4.4 g
Serving Suggestions
These tarts are lovely topped with a little julienne pickled ginger.