2 tbsp (8 mL) olive oil
1 lb (500 g) ground chicken
2 tsp (8 mL) grated fresh ginger
1 tsp (4 mL) ground mustard
1 tsp (4 mL) salt
½ tsp (2 mL) crushed red pepper flakes
½ tsp (2 mL) chili powder
¾ cup (180 mL) Heinz® Chili Sauce
¾ cup (180 mL) Ocean Spray® Whole Berry Cranberry Sauce
¼ cup (60 mL) water
½ cup (125 mL) finely diced green onions
1 lb (500 g) frozen phyllo dough, defrosted
1 cup (235 mL) butter, melted, for basting
2 tbsp (30 mL) red pimentos, for garnish
Heat oil in a sauté pan. Add ground chicken and sauté until chicken is no longer pink. Add ginger, mustard, salt, red pepper flakes and chili powder and sauté for 2 minutes. Add chili sauce, cranberry sauce and water to chicken mixture. Mix well. Simmer until chicken is cooked through. Add onions to the chicken mixture, remove pan from heat and set aside to cool.
Preheat oven to 375ºF (190ºC). Unroll phyllo dough. Cut dough into 4 equal strips. Cover dough with waxed paper. Heat butter in small saucepan over low heat until melted.
Remove one sheet of phyllo dough from beneath waxed paper. Keep remaining phyllo dough covered. Cut sheet into 2-inch (50 mm) strips. Baste strip with melted butter using pastry brush. Add a heaping tablespoon (15 mL) of chicken mixture onto one end of strip and fold corner of phyllo up over filling in triangle pattern. Continue folding in triangle pattern along the strip. Place filled triangle on a parchment-lined baking sheet. Repeat with remaining filling and phyllo.
Brush triangles with melted butter. Place a single pimento on top of each triangle. Bake for 17 – 19 minutes until golden brown.
Makes 20 – 24 appetizers.