Savoury taste sensation!
Preheat oven to 180 degrees C.
Use pastry as per instructions on the box.
Cut phyllo pastry into 7 x 7 cm squares.
Brush each square with butter.
Layer 4 squares on top of each other to form a 12-pointed star.
Press squares lightly to form a tulip basket.
Bake for 12 – 15 minutes till golden brown. Allow to cool.
Sauté the onions until soft and golden.
Add chicken and cook for a further 5 – 7 minutes.
Add garlic, pecans, chutney, seasonings and chopped sundried tomatoes.
Cook for a further 2 minutes.
Just before serving, spoon the filling into the pastry cases.
Garnish with dhanya.