Europe & Middle East
Latin America & Caribbean
Heat oil in a sauté pan. Add chicken mince and sauté until chicken is no longer pink. Add ginger, mustard, salt, red pepper flakes and chilli powder and sauté for 2 minutes. Add chilli sauce, cranberry sauce and water to chicken mixture. Mix well. Simmer until chicken is cooked through. Add onions to chicken mixture, remove pan from heat and set aside to cool.
Preheat oven to 190°C. Unroll filo pastry and cover with waxed paper. Heat butter in small saucepan over low heat until melted.
Remove one sheet of filo pastry from beneath waxed paper. Keep remaining filo pastry covered. Cut sheet into 5-cm wide strips. Baste strip with melted butter using pastry brush. Add a heaping tablespoon of chicken mixture onto one end of strip and fold corner of filo up over filling in triangle pattern. Press edges together and cut to form triangle. Continue folding in triangle pattern along the strip. Place filled triangles on a baking paper-lined baking tray. Repeat with remaining filling and filo.
Brush triangles with melted butter. Place a single pimento on top of each triangle. Bake for 17-19 minutes until golden brown.
Makes 20-24 appetizers.
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