Filo Tartlets with Bang Bang Chicken

I decided to make this for my afternoon tea and give it a twist,  a fusion as well something savoury to replace the finger sandwiches that you normally have with afternoon tea. For something new, it was actually fairly easy to do, and got great feedback from the tasters. 

Makes approx 20

Ingredients:

Filo Tartlets:
75g Filo pastry
2Tbspn Melted butter

Bang Bang Chicken Filling:
2Tbspn  Sesame seeds
4Tbspn Smooth peanut butter
1 clove Garlic, crushed
5cm piece fresh Ginger, chopped
2Tbspn Lemon Juice
2tspn Honey
1Tbspn Dark soy sauce
1/4tsp Tabasco
1Tbspn Warm water
1 boneless, skinless chicken breast
1 Spring onion, finely chopped.

Method:

1) Preheat oven to 180C. Brush one sheet of filo pastry with melted butter.
2)With a sharp knife cut into 5cm x 5cm squares. Butter the 12-cup cake tin and line each one with 3 buttered filo pastry squares placed at slightly different angles. Repeat until all filo pastry has been used.
3)Bake to a deep golden brown for 6-8mins. Carefully remove tartlets from the caketin and leave it cool on a wire rack.
4) Toast seeds in a dry pan over low heat until nutty and golden, 3mins. Then set aside
5) In a different bowl mix peanut butter, garlic, ginger, lemon, honey, soy and Tabasco & water to a smooth sauce (look more like a thick paste)
6)Put the chicken in a pan of cold water and bring slowly to simmering point. Simmer gently without boiling until cooked through approx 7-10mins. Set aside and let it cool.
7) Drain and cut chicken either in diagonal slices or finely chopped.
8) Place 1 teaspoon bang bang sauce in each tartlet.
9) Arrange a teaspoon of chopped chicken.
10)Sprinkle over with spring onion then toasted sesame seeds.


Tips:
Filo Tartlet - Can bake tartlets up to 1 mth in advance. Store in an airtight container at room temperature.
Bang Bang Sauce- could be made 3 days in advance. Chicken could be prepared 1 day in advance.
Fill tartlets up to 45mins before serving.

Happy Cooking!