Chicken, Cranberry & Camembert Filo Tarts
Golden filo pastry tarts filled with creamy chicken, cranberry sauce, and melted camembert. Perfect for entertaining, lunch platters, picnics, and special occasions.
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Ingredients
- 375 g filo pastry
- 1½ cups cooked chicken diced
- 225 g cream cheese softened
- 3 Tbsp sour cream
- 1 tsp lemon juice
- ½ cup fresh spinach finely chopped
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼-½ cup cranberry sauce
- 125 g camembert sliced and cut into small pieces
- 3-4 Tbsp melted butter
Instructions
- Preheat the oven to 170°C fan bake. Lightly grease a standard 12-hole muffin tin and brush with a little melted butter.
- Cut the filo pastry into squares large enough to line the muffin cups.
- Working with one piece at a time, layer six sheets into each muffin cup, alternating the angles to create a basket shape.
- In a bowl, combine the diced chicken, cream cheese, sour cream, lemon juice, spinach, onion powder, and garlic powder. Mix until well combined.
- Spoon approximately 1 teaspoon of the chicken mixture into each filo case.
- Add approximately ½ teaspoon of cranberry sauce to each tart.
- Top with another small spoonful of the chicken mixture.
- Place two small pieces of camembert on top of each tart.
- Brush the exposed filo pastry edges with the remaining melted butter.
- Bake for approximately 20 minutes, or until the pastry is golden and crisp and the filling is bubbling.
- If the filo begins browning too quickly, loosely cover with foil during the final few minutes of cooking.
- Allow the tarts to cool slightly before carefully removing from the muffin tin. Serve warm or cold.
Notes
Notes
- Keep filo pastry covered while assembling the tarts to prevent it drying out.
- Frozen spinach can be used in place of fresh spinach; thaw and squeeze out excess liquid first.
- Camembert can be replaced with brie if preferred.
Variations
- Swap cranberry sauce for apricot chutney.
- Use turkey instead of chicken.
- Add chopped nuts for extra texture.
Storage
- Refrigerate for up to 3 days.
- Reheat in the oven or air fryer for best results.
Servings: 12 Tarts