Mini chicken and cranberry pies

Instructions

1   Preheat oven to 180°C. Spray 2 x 12-hole mini muffin pans with oil.

2   Layer filo pastry sheets, lightly spraying with oil the bottom and middle sheets only. Cut filo into 6cm squares to end up with 24 squares (each 3 layers thick).

3   Place each filo square over a muffin hole and gently press down into pan. Lightly spray filo shells with oil. Bake for 5 minutes, or until just lightly browned. Leave shells in trays and set aside until ready to serve.

4   Place oil in a frying pan over a medium heat. Cook onion for 3-4 minutes, or until soft. Add chicken mince and thyme. Cook, stirring to break up mince, for 3 minutes, or until the meat is coloured. Continue cooking for 5 minutes. Stir through pepper and cranberry sauce. Remove from heat and set aside until ready to serve.

5   Fill filo shells with mince mixture. Bake 4-5 minutes to reheat.

6   Combine pecans and chives and sprinkle over each pie. Serve immediately.o