Chicken in Crispy Cups (Serves 4)

Chicken in Crispy Cups (Serves 4)


  • 1 packet Asian Home Gourmet Indonesian Satay SpicePaste©
  • 200g (7 oz) chicken meat, cut into small bite-sized pieces
  • 60g (2 oz) mixed vegetables
  • 1 stalk lemon grass, thinly sliced
  • 2 tbsp thick coconut milk
  • 1 tbsp vegetable oil
  • Parsley as garnish (optional)

To make filo cups:

  • Frozen filo pastry
  • Melted butter


  1. Cut pastry into 8cm (3½") squares, brush with melted butter and place 4 pieces on top of each other.
  2. Press the pastry lightly into the cups. Pre-heat oven at 180oC (350oF).  Bake for 10 to 15 minutes or until golden brown.
  3. Heat oil in a non-stick pan on medium heat.  Add lemongrass, SpicePaste© and coconut milk; stir-fry for 2 minutes.
  4. Add meat and vegetables, stir-fry for 3 minutes or until cooked.
  5. Spoon the cooked mixture into baked Filo cups.  Garnish.

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