Ingredients

• Olive oil spray
• 3 sheets filo pastry
• 2 tsp oil
• 1 small onion, finely chopped
• 250 g chicken mince
• 2 tsp fresh thyme
• black pepper to season
• 2 Tbsp whole cranberry sauce
• Pecans, toasted
• 1 Tbsp finely chopped chives

Directions

Preheat oven to 180ºC. Spray 2 x 12-hole mini-muffin pans with oil. Layer filo sheets, lightly spraying with oil the bottom and middles sheets only. Cut filo into 6 cm squares to end up with 24 squares, each 3 layers thick. (Using a 6 cm template is best and sharp cooking scissors).

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

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

Fill filo shells with mince mixture. Bake in oven for 4-5 mins to reheat. Combine pecans and chives and sprinkle over each pie. Serve immediately.