Chicken and Beetroot Fillo Nests

I found this recipe  in Australian Women Weekly.

Makes 30

  • 3             sheets filo pastry
  • 1             oz butter
  • 1             cup finely chopped cooked chicken
  • 1/4          cup sour cream
  • 1/4          tsp ginger
  • 1/4          tsp garlic
  • 1/2          tsp salt
  • 1/2          tsp crushed  black pepper
  •                coriander leaves

Beetroot Relish

  • 1             small beetroot uncooked
  • 1             small onion, finely chopped
  • 1             tbsp caster sugar
  • 1/4          tsp grated lemon rind
  • 1             tsp lemon juice
  • 1/4          cup white vinegar
  • 1/4          tsp black pepper
  • pinch      chili powder


  1. Lightly grease mini muffin pans.
  2. Layer pastry sheets together, brushing each sheet lightly with butter.
  3. Cut into 2 inch squares.  Gently press squares into prepared pans.
  4. Bake in moderately hot oven 350  degrees for  5 minutes before turning onto wire rack to cool.
  5. Combine chicken, sour cream, ginger, garlic, salt and black pepper in a bowl.
  6. Spoon a level teaspoon of mixture into each pastry case.

Just before serving,

  1. Spoon beetroot relish into nests, top with coriander leaves.

Beetroot Relish:

  1. Shred the  beetroot or cut it into thin strips.
  2. Combine beetroot, onion, sugar, lemon  rind,  juice, vinegar,  black pepper and chili powder in a pan and bring to a boil, simmer, uncovered, for about 10 minutes or until the liquid evaporates.
  • Pastry cases can be made a day ahead.
  • Relish can be made 2 weeks ahead.
  • Store:  Pastry cases in airtight container.
  • Relish, covered, in refrigerator.

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