4 Boneless chicken
-breasts; sliced
200 g Shoulder bacon; diced
1 tb Olive oil
1 sm Onion; chopped
1 sm Red pepper; chopped
2 tb Chilli & garlic sauce
2 tb Sweet chilli mustard
1 pk Filo pastry
1 Egg; beaten
Cajun seasoning to dust
Heat oil in saute pan, lightly brown chicken and bacon, add the
onion and pepper. Cook until softened. Remove from heat, mix in
the chilli sauce and mustard.
Lay 3 sheets of filo on top of each other, making a star shape.
Spoon the fiery chicken onto the pastry. Brush edges with beaten
egg. Bring up the edges and twist to encase the filling.
Repeat to make four crackers. Place onto baking tray, brush with
beaten egg and lightly dust with cajun seasoning. Bake at 200 C
for 10-15 minutes.
