Peanut-Chicken Curry in Brick Cups

Ingredients

1 package fillo or puff pastry

3 boneless skinless chicken breasts

1/4 C mango chutney

1/4 C plus 2 T greek yogurt

3 T crunchy peanut butter

1 T fresh lime juice

1 T curry paste

1 tsp curry powder

chives chopped

Procedure

Preheat oven to 325 degrees. Place pastry on a cutting surface and brush with oil. Cut into three inch circles and line small muffin cups with them oiled side up. Bake until light brown about 5-7 minutes then cool and remove from the tin.

In a frying pan poach chicken in water with a little salt until just cooked. transfer to a paper towel to cool.

Dice chicken and set aside. In a medium bowl combine chutney, yogurt, peanut butter, lime juice, curry paste, and curry powder. Stir in chicken and check seasoning.

Place 1 tsp of filling into each cup and garnish with chives.

Makes 48