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

Instructions

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.