Filled with a duck sauce-coated mixture of chicken, snow peas and coleslaw, these Asian-influenced tartlets are sure to be a crunchy hit at your next party.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 2 tablespoons peanut oil
- 8 ounces boneless, skinless chicken breasts, 1/2-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)
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. 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 350°F 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.