Ingredients
Makes 16
Fillo Pastry Cones
375g Antoniou Thick Fillo pastry
1 cup olive oil
Thai Chicken Salad
250g poached chicken breast, shredded
1 long red chilli, thinly sliced
1 clove garlic, minced
½ small red onion, thinly sliced
1 cup fresh mint leaves
1 cup fresh coriander
¼ cup Asian style crispy fried onions
juice of 1 lime
2-3 tbsp fish sauce
1-2 tsp grated palm sugar
½ tsp white pepper
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat your oven to 180 deg C and line a baking tray with baking paper.
To make the cones, take one sheet of Filo Pastry, lay it out on a clean bench with the shorter edge facing you. Brush with olive oil and layer another sheet of Fillo on top. Brush with olive oil and lay a third layer of Filo on top. Do not oil the top sheet.
Cut the layered fillo sheets in half and fold each half diagonally to form a triangle. Roll each triangle to form a cone shape. To keep the cone shape, scrunch some baking paper into a ball and insert it into each cone. Transfer to the baking tray and brush with oil. Repeat with the remaining sheets of Filo Pastry. Bake or 15 minutes or until golden. Allow them to cool completely before removing the baking paper.
Make the chicken salad by combining all the ingredients in a bowl. Fill each cone with the Thai chicken salad and serve immediately.