Appetizers - Filo Cups with Bang-Bang Chicken

Name: Appetizers - Filo Cups with Bang-Bang Chicken - Atena M.
Ingredients: For the baskets: 2 sheets of filo (phyllo dough) 1 tablespoon of melted butter (or oil) For the filling that can be made 3 days in advance we need 2 tablespoons of sesame seeds 4 tablespoons of peanut; quantity to taste) 2 tablespoons of lemon juice 1 tablespoon of soy sauce 1 boneless; skinless chicken breast green onion leaves for decoration

Appetizers - Appetizers - Filo Cups with Bang-Bang Chicken by Atena M. - Recipia

Filo cups are delicious and elegant appetizers, perfect for any occasion. With this recipe, you will get 12 baked cups in mini muffin trays, ideal for being filled with a variety of savory ingredients. If you do not have the mini muffin tray with small cutouts, shape them in separate mini tart molds. Larger cups will not look as good, and the filling may be too much to fill them evenly. Each person will have a cup, which is perfect if you want to offer several types of appetizers. For example, we chose six varieties, one of each, and the choice proved to be ideal, so we wouldn't get full too quickly, but would open our appetite for the other dishes. To prepare the cups, start a week before the event. Take two sheets of pastry and brush the first sheet with melted butter, then place the second sheet on top. Cut the sheets into squares of 2 cm by 2 cm. It is important to melt the butter and remove the small bits of foam from the surface, so you have clear butter. Fill the mini muffin molds with three squares of pastry, alternating the corners to create an attractive look. Make sure each square of pastry is brushed with butter before placing it in the tray to ensure adherence. Use a brush to fix the sheets so they do not break. Before putting them in the oven, brush the tray with a little melted butter. Bake them at a medium temperature for about 6-8 minutes or until golden, then remove them and let them cool on a rack. After the cups have cooled, you can store them in boxes lined with napkins to avoid moisture, then close them and keep them at room temperature. Preparing them does not take long, but describing the process may seem more complex. Five days before the event, I dedicated only 15 minutes to prepare the sauce and chicken. The sesame seeds are toasted in a pan until golden, in about 1-2 minutes. Mix the peanut or almond butter with garlic, ginger, lemon juice, and soy sauce to create a delicious sauce. The chicken breast is placed in a pot with cold water, salt, and vegetables (optional) and boiled for 10 minutes or until cooked. Let it cool in the water it boiled in. The sauce is kept in a container with a lid in the fridge, and the chicken breast can be placed in another container, in the salty water it boiled in, and stored in the freezer. For assembly, take the cups and add a teaspoon of the thickened sauce to each. The chicken breast, taken from the freezer, is cut into thin strips and dipped in the sauce, three pieces in each cup. Sprinkle sesame seeds on top and decorate with green onion leaves. Arrange the cups on platters, leaving a little space between them. Arrange them on two or three platters to avoid crowding, so they are attractive and easily accessible to guests. These filo cups will add a touch of elegance and flavor to your table!

Ingredients

For the baskets: 2 sheets of filo (phyllo dough) 1 tablespoon of melted butter (or oil) For the filling that can be made 3 days in advance we need 2 tablespoons of sesame seeds 4 tablespoons of peanut
quantity to taste) 2 tablespoons of lemon juice 1 tablespoon of soy sauce 1 boneless
skinless chicken breast green onion leaves for decoration

Appetizers - Filo Cups with Bang-Bang Chicken

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