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Cilantro Chicken Phyllo Purses


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Serves 30 | Prep Time 8 | Cook Time 10

Ingredients

Filling
1/4 cup chopped green onion
4 oz cream cheese
4 oz mayo
1/4 cup cilantro, chopped
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper
1 1/2 cups chicken breast, cooked and shredded
Phyllo purses
1 roll phyllo dough, thawed
1/2 cup unsalted butter, melted


Mix all ingredients in a bowl until well combined and set aside.


Preheat the oven according to phyllo package directions.


Unroll the phyllo dough onto a dry surface (be sure to follow the "handling instructions" on the box).


Remove 3 sheets of phyllo dough at a time (purses will be 3 sheets thick) and brush the top with melted butter.


Cut the stack into 5x5 squares as you go - cut only enough squares to fill a mini-muffin pan and return the unused dough to the covered stack.


Spoon the filling onto the center of a phyllo square and brush the uncovered dough with melted butter.


Gather the sides and press together, forming a purse.


Set the purse into the muffin pan and brush with melted butter.


Repeat until the muffin pan is full. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.


Remove from oven and cool the cups on a baking rack.


Yields approx 2-1/2 dozen phyllo purses.


Pairs Well With


Notes

Recipe from "Confections of a Foodie Bride".

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